Pikkuleipienperustaikina Finnish Butter Cookie Dough Recipes

BASIC BUTTER COOKIE DOUGH

Steps:

• Place flour, sugar, butter, and salt in the bowl of a food processor; process until mixture is the texture of coarse meal.
• In a small bowl, lightly beat egg yolks and vanilla; with motor running, add to food processor. Process just until a dough forms.
• Icebox Butter Cookies:.
• Divide dough in half; form into two 2-inch square logs, each approximately 5½ inches long. Wrap logs in waxed paper; refrigerate until firm, at least 2 hours.
• Preheat oven to 350 degrees. Slice dough crosswise, 3/16 inch thick; carefully transfer slices to baking sheets.
• If decorating, brush with egg wash, then sprinkle with sugar or sprinkles. Bake until edges are firm (not brown), 10 to 15 minutes. Cool 1 to 2 minutes on baking sheets; cool completely on a rack.
• Store finished cookies in an airtight container, up to 2 weeks.
• Rolled Cut-outs:.
• Divide dough in half; form into two ½-inch-thick disks. Wrap in plastic; chill until firm, at least 1 hour.

FINNISH BUTTER COOKIES

Steps:

• Cream butter and 1/4 cups sugar.
• Stir in almond extract.
• Add 1 1/4 cups flour and mix well.
• Knead in remaining 3/4 cups flour.
• Cover and chill at least 2 hours.
• Roll out onto a lightly floured surface to 1/4 inch thickness.
• Cut with a 1 1/2-2 inch cookie cutter.
• Place on ungreased baking sheets.
• Beat egg white until foamy and brush over cookies.
• Sprinkle with remaining 2 tablespoons sugar and almonds.
• Bake at 350 F until lightly browned, about 7-8 minutes.