A Spoonful of Finnish Love
Written By:
Kristina Vanni
Kristina’s Finnish Table | Recipes and Stories by Kristina Vanni
Follow for more recipes: kristinavanni.substack.com
For me, spoon bread cookies, or lusikkaleivät, reflect the intersection of sophisticated innovation and elegant simplicity that is emblematic of the Finnish spirit. On one hand, they are made without any special equipment or fancy cookie cutters, just a simple teaspoon. Yet at the same time, these shortbread-style cookies have a delicate texture and a refined depth of flavor that comes from being prepared with perfectly browned butter.
Each side of these sandwich cookies is formed by pressing the dough into the well of a spoon and then gently sliding the domed, egg-shaped cookies onto a baking sheet. Therefore, the size and appearance of the finished cookies are determined by the spoon you choose to use for the baking project. I like to use an old, vintage spoon I spotted lingering in the back of a drawer years ago at my parents’ house. It has a lovely oval silhouette that narrows on one end just like an egg. It is also a slightly deeper spoon, possibly meant for soup back in the day. Resulting in rounder and fuller-looking cookies once two of them are pressed together with a layer of jam in between. This favorite tool works so well that I now keep it tucked in a special place in my kitchen to use exclusively for these cookies. Before starting this baking project, hunt around your house for just the right spoon for the job. Even better if it is one that has been passed down through the generations with a bit of patina and some stories to tell.
Once the spoon-shaped cookies come out of the oven, allow them to cool slightly so you won’t burn your fingers on the next step. Each cookie is tossed in a bowl of granulated sugar to coat the outside, imparting a glittery shimmer and crunchy character that further adds to the uniqueness of these cookies. They should be cool enough to handle, but still slightly warm, so the sugar adheres. When completely cool, spread a thin layer of jam on the flat side of one cookie and place another on top to form a sandwich. Apricot or raspberry are great options, but you can feel free to use your favorite flavor.
Because of the iconic egg shape of these cookies, many Finns like to serve them around Easter. My two little Finn girls look forward to nibbling on them while decorating willow branches with feathers for a festive holiday centerpiece. They are still too young to fully grasp various holiday traditions, but they certainly enjoy dressing up like little witches and collecting candy as if it were a springtime version of Halloween.
Ultimately, since lusikkaleivät are a renowned part of classic Finnish cuisine, there’s no reason to limit enjoying them to just Easter. Many Finns include these cookies in their Christmas lineup. I am happy to make them any time of year when I want to share a delicious bit of Finnish heritage with my family or friends.
Brown Butter “Spoon Bread” Sandwich Cookies – Lusikkaleivät
Cookies:
1 cup unsalted butter
3/4 cup granulated sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
Coating:
1/3 cup granulated sugar
Filling:
1/3 cup raspberry jam
Preheat oven to 350 degrees F.
In a medium saucepan, melt butter over low heat, stirring occasionally. When the butter begins to foam, stir constantly and watch carefully until the butter turns a deep golden-brown hue and releases a nutty aroma. This will take about 10 minutes. Remove from the heat, add sugar, and stir to combine. Stir in vanilla extract.
In a large bowl, combine flour, baking soda, and salt. Add the butter mixture to the bowl with the dry ingredients to form a dough.
Shape the cookies by pressing the dough into the well of a spoon, leveling the top. Gently invert the cookie, flat side down, onto parchment-lined baking sheets.
Bake for 12-14 minutes or until the cookies are lightly browned and set. Remove to a wire rack and cool 5 minutes.
Place the coating sugar in a small bowl. While the cookies are still warm, gently toss each cookie, one at a time, in the sugar to coat. Return cookies to a wire rack and cool completely before assembling.
Spread about 1/2 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 about 24 sandwich cookies.
Kristina Vanni is an award-winning culinary expert, food writer, and media personality whose work has been featured on ABC News, Better Homes & Gardens, PBS, Food Network, and The Wall Street Journal. A proud Finnish-American, she brings her passion for storytelling and heritage to the kitchen, sharing approachable recipes that celebrate Finnish flavors, traditions, and seasonal ingredients.
Follow her for more recipes: https://kristinavanni.substack.com/