Finnish Browned Butter Teaspoon Cookies
  • 1 cup salted butter
  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • ¾ cup granulated sugar
  • 1 Tablespoon vanilla
  • ⅓ cup raspberry jam
  • Additional granulated sugar (Note: the recipe in this book used confectioner's sugar, but according to our Finnish relatives, granulated sugar is the authentic way to make them. I think they are superior with the granulated sugar)
  1. Brown the butter by melting it in a medium saucepan over medium heat. Stir occasionally. When butter begins to foam up, stir constantly until it turns a deep golden brown. Watch carefully, because at this point, the color changes quickly. It takes about 7 minutes to brown. Cool to room temperature.
  2. Heat oven to 325 degrees. Mix the flour and baking soda together.
  3. Combine the cooled butter, sugar, and vanilla in a medium bowl and stir until evenly mixed. Add the flour and mix to form a dough.
  4. Shape the cookies by placing about 1 teaspoon of dough into the bowl of a teaspoon (a real teaspoon, not a measuring teaspoon) and pressing against the side of the bowl, leveling the top. Press out cookie, flat side down, onto an ungreased baking sheet.
  5. Bake 10-13 minutes or until lightly browned and set. Let cool on baking sheet for 2 minutes and remove to wire cooling rack.
  6. While cookies are still warm, roll in additional granulated sugar, shaking off excess.* Let cool completely.
  7. When cooled, spread a scant ½ teaspoon of jam on the flat side of one cookie. Make a sandwich by pressing the flat side of a second cookie onto the jam. Makes 24 sandwich cookies,
  8. *If you wish to dust with confectioner's sugar instead, let cookies cool without rolling in sugar. After cooling and filling with jam, then dust the tops with confectioner's sugar.
Recipe by The Culinary Cellar at