CRUNCHY BUTTER COOKIES
This is a traditional Finnish cookie recipe that originated somewhere in the countryside of Western Finland. The cookies are sweet but very dry, so be sure to have a supply of milk at hand! The recipe works well with low lactose or lactose-free butter.
Provided by Torbjorn
Categories Dessert
Time 20m
Yield 24-36 cookies, 12 serving(s)
Number Of Ingredients 6
Steps:
- Mix the flour, soda and vanilla sugar.
- Foam the butter, sugar and syrup by hand in a separate container.
- Add the flour mixture to the foam and mix into a dough.
- Separate the dough into flat bars.
- Oven cook for 10 minutes at 200°C (400°F).
- Cut the cooked dough to pieces. The dough should still be soft at this stage.
- Leave the cookies to cool and harden in room temperature. To achieve maximum crunchiness, allow them to harden overnight.
Nutrition Facts : Calories 190.2, Fat 13.8, SaturatedFat 8.6, Cholesterol 35.6, Sodium 201.3, Carbohydrate 15.3, Fiber 2.5, Sugar 0.3, Protein 3
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