Thursday, July 31, 2008
Man am I tired! I thought this would be a simple cookie but I ended up spending the better part of an evening rolling out the dough and making the crisscross design. The dough was softer than I had hoped and therefore a bit tricky. I even chilled it first and still it sometimes stuck. Despite my whining, it was all worth it in the end. The final baked product was fantastic. Two other highlights: I got to use a jar of my mom's homemade apricot jam (prepared during her canning phase, which I think she might now have moved on from), plus any recipe by Beatrice Ojakangas is a winner.
Recipe from The Finnish Cookbook by Beatrice Ojakangas
3 cups white flour
1 cup sugar
1 teaspoon baking powder
1 cup soft butter
1 teaspoon vanilla
1 cup plum, blackberry, raspberry, blueberry, or apricot jam
2 tablespoons sugar
Combine the flour, sugar, and baking powder in a large bowl. Blend in the butter with a fork until the mixture resembles fine crumbs. Add the eggs and vanilla and work into a stiff dough. Reserve one-third of the dough. On a well-floured board, roll out the balance of the dough into a rectangle about 12 by 16 inches and 1/4-inch thick. Place the dough on a lightly greased baking sheet and spread the jam evenly over it. Roll out the reserve dough to 1/8-inch thickness and cut in 1/2-inch strips; place these in crisscross fashion over the jelly to make a diagonal pattern. Sprinkle the 2 tablespoons sugar over the top. Bake in a moderately hot oven (375 degrees F) for 20 to 30 minutes. Cut into 1- by 2-inch rectangles. Makes about 80 cookies.
Step-by Step in Pictures