Best Spoon Cookies Recipes

SPOON COOKIES: LUSIKKALEIVAT (FINLAND)

Steps:

• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
• Melt the butter in a small, heavy-bottomed saucepan over medium heat. Continue to cook, swirling the pan occasionally, until the butter browns lightly and smells slightly nutty, about 15 minutes. Transfer the butter to a medium bowl -- be sure to get all the tasty brown bits -- and cool slightly.
• Meanwhile, whisk the flour, baking powder and salt in another medium bowl.
• Whisk the egg yolk, sugar and vanilla into the cooled browned butter.
• Stir the dry ingredients into the butter mixture to make a uniform but crumbly dough that looks like wet sand.
• Scoop out dough with a small teaspoon (the kind you set the table with, not the ones you measure with). Rock spoon gently back and forth against the side of the bowl, packing the dough into the spoon, then scrape/slide the spoon against the inside of the bowl to make spoon-shaped cookies. Trim excess dough with your fingers and slide out onto the prepared pans, preserving their shape. (Try to make sure you form an even number of cookies, since these sandwich together.)
• Bake cookies until just browned, about 12 to 15 minutes. Cool almost completely on the baking sheets, and then transfer cookies to a rack to cool.
• When cool, spread 1/2 teaspoon jam on the flat side of a cookie, and then sandwich together with a second cookie. Repeat until all cookies have met their match. Lightly dust the cookies with the confectioners' sugar. Serve.
• Busy baker's tips: The dough can be prepared several hours ahead and stored at room temperature. Freeze baked cookie halves wrapped tightly in plastic wrap, followed by aluminum foil for up to 2 weeks. When ready to serve, defrost at room temperature and assemble as desired. Store sandwiches in an airtight container for up to 3 days. Do not store with crisp cookies, as moisture from the jam will soften the texture of other crisp cookies.
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SPOON COOKIES

Steps:

• Make dough:
• Fill kitchen sink with about 2 inches of cold water. Melt butter in a 2- to 3-quart heavy saucepan over moderate heat and cook, stirring occasionally, until butter turns golden with a nutlike fragrance and flecks on bottom of pan turn a rich caramel brown, 10 to 12 minutes. (Butter will initially foam, then dissipate. A thicker foam will appear and cover the surface just before butter begins to brown; stir more frequently toward end of cooking.) Place pan in sink to stop cooking, then cool, stirring frequently, until butter starts to look opaque, about 4 minutes. Remove pan from sink and stir in sugar and vanilla.
• Whisk together flour, baking soda, and salt in a small bowl and stir into butter mixture until a dough forms. Shape into a ball, wrap with plastic wrap, and let stand at cool room temperature 1 to 2 hours (to allow flavors to develop).
• Form and bake cookies:
• Put oven rack in middle position and preheat oven to 325°F.
• Press a piece of dough into bowl of teaspoon, flattening top, then slide out and place, flat side down, on an ungreased baking sheet. (Dough will feel crumbly, but will become cohesive when pressed.) Continue forming cookies and arranging on sheet. Bake cookies until just pale golden, 8 to 15 minutes. Cool cookies on sheet on a rack 5 minutes, then transfer cookies to rack and cool completely, about 30 minutes.
• Assemble cookies:
• While cookies cool, heat preserves in a small saucepan over low heat until just runny, then pour through a sieve into a small bowl, pressing hard on solids, and cool completely.
• Spread the flat side of a cookie with a thin layer of preserves. Sandwich with flat side of another cookie. Continue with remaining cookies and preserves, then let stand until set, about 45 minutes. Transfer cookies to an airtight container and wait 2 days before eating.

SPOON COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Cream the butter or margarine with the white sugar until light and fluffy. Beat in the vanilla and eggs and mix well. Stir in the baking powder and flour. Drop dough by rounded spoonfuls onto the prepared baking sheets. In a small bowl beat milk into the confectioners' sugar a tablespoon at a time until it is of a drizzling consistency.
• Bake at 350 degrees F (175 degrees C) for about 10 minutes. Let cookies cool then drizzle with confectioners' sugar and milk glaze then sprinkle with candy sprinkles.

WOODEN SPOON COOKIES

Steps:

• Preheat oven to 350F.
• In 2-quart saucepan, combine ground almonds, butter, sugar, flour and cream.
• Heat over low flame until butter melts.
• keep mixture warm over very low flame.
• Drop batter by rounded teaspoons, about 3-inches apart on cookie sheet.
• (Do not place more than 6 on a cookie sheet, after they bake, they quickly have to be shaped before hardening) Bake cookies 5-7 minutes until edges are lightly brown and centers are just golden.
• Remove from oven, and let cookies stand on cookie sheet 30-60 seconds, until edges set.
• With metal spatula, quickly flip cookies over so the"lacy" side will show after being rolled.
• Working quickly, roll each cookie into a cylinder around the handle of a wooden spoon.
• If cookies become to hard to roll, return them briefly to often to soften.
• As each cookie is shaped, remove from spoon handle; cool on wire rack.
• Repeat until batter is used.
• Makes about 3 doz.
• cookies.

SPOON COOKIES: LUSIKKALEIVAT (FINLAND)

Steps:

• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
• Melt the butter in a small, heavy-bottomed saucepan over medium heat. Continue to cook, swirling the pan occasionally, until the butter browns lightly and smells slightly nutty, about 15 minutes. Transfer the butter to a medium bowl -- be sure to get all the tasty brown bits -- and cool slightly.
• Meanwhile, whisk the flour, baking powder and salt in another medium bowl.
• Whisk the egg yolk, sugar and vanilla into the cooled browned butter.
• Stir the dry ingredients into the butter mixture to make a uniform but crumbly dough that looks like wet sand.
• Scoop out dough with a small teaspoon (the kind you set the table with, not the ones you measure with). Rock spoon gently back and forth against the side of the bowl, packing the dough into the spoon, then scrape/slide the spoon against the inside of the bowl to make spoon-shaped cookies. Trim excess dough with your fingers and slide out onto the prepared pans, preserving their shape. (Try to make sure you form an even number of cookies, since these sandwich together.).
• Bake cookies until just browned, about 12 to 15 minutes. Cool almost completely on the baking sheets, and then transfer cookies to a rack to cool.
• When cool, spread 1/2 teaspoon jam on the flat side of a cookie, and then sandwich together with a second cookie. Repeat until all cookies have met their match. Lightly dust the cookies with the confectioners' sugar. Serve.
• Busy baker's tips: The dough can be prepared several hours ahead and stored at room temperature. Freeze baked cookie halves wrapped tightly in plastic wrap, followed by aluminum foil for up to 2 weeks. When ready to serve, defrost at room temperature and assemble as desired. Store sandwiches in an airtight container for up to 3 days. Do not store with crisp cookies, as moisture from the jam will soften the texture of other crisp cookies.

VANILLA-RASPBERRY SUNDAES WITH SPOON-SHAPED COOKIES

Steps:

• Make the cookies: Whisk together flour, baking powder, and salt. Cream butter and sugar until pale and fluffy. Mix in egg and vanilla. Gradually add flour mixture, and mix until dough comes together. Shape dough into 2 disks, wrap each in plastic, and refrigerate at least 1 hour (or up to 2 days).
• Preheat oven to 325 degrees. Roll out 1 disk of dough to just less than an inch thick on a lightly floured surface. Using a paring knife, cut out spoon shapes, each about 3 inches long. Get the spoon template here.
• Transfer to baking sheets. Chill in freezer for 15 minutes. Roll out scraps, and repeat once.
• Bake until cookies are golden around the edges, about 12 minutes. Transfer sheets to wire racks to cool. Repeat with remaining dough.
• Make the sundaes: In 8 small bowls, layer 1/4 cup ice cream, 1/2 cup sorbet, and another 1/4 cup ice cream. Garnish each sundae with blueberries, and serve with 2 or 3 cookie spoons.

SPOON COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Cream the butter or margarine with the white sugar until light and fluffy. Beat in the vanilla and eggs and mix well. Stir in the baking powder and flour. Drop dough by rounded spoonfuls onto the prepared baking sheets.
• In a small bowl beat milk into the confectioners' sugar a tablespoon at a time until it is of a drizzling consistency.
• Bake cookies at 350 degrees F (175 degrees C) for about 10 minutes.
• Let cookies cool then drizzle with confectioners' sugar and milk glaze then sprinkle with candy sprinkles.

SPOON COOKIES: LUSIKKALEIVAT (FINLAND)

Steps:

• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. Melt the butter in a small, heavy-bottomed saucepan over medium heat. Continue to cook, swirling the pan occasionally, until the butter browns lightly and smells slightly nutty, about 15 minutes. Transfer the butter to a medium bowl -- be sure to get all the tasty brown bits -- and cool slightly. Meanwhile, whisk the flour, baking soda and salt in another medium bowl. Whisk the egg yolk, sugar and vanilla into the cooled browned butter. Stir the dry ingredients into the butter mixture to make a uniform but crumbly dough that looks like wet sand. Scoop out dough with a small teaspoon (the kind you set the table with, not the ones you measure with). Rock spoon gently back and forth against the side of the bowl, packing the dough into the spoon, then scrape/slide the spoon against the inside of the bowl to make spoon-shaped cookies. Trim excess dough with your fingers and slide out onto the prepared pans, preserving their shape. (Try to make sure you form an even number of cookies, since these sandwich together.) Bake cookies until just browned, about 12 to 15 minutes. Cool almost completely on the baking sheets, and then transfer cookies to a rack to cool. When cool, spread 1/2 teaspoon jam on the flat side of a cookie, and then sandwich together with a second cookie. Repeat until all cookies have met their match. Lightly dust the cookies with the confectioners' sugar. Serve.

SPOON COOKIES

Steps:

• Make Dough:.
• Fill kitchen sink with about 2 inches of cold water.
• Melt butter over moderate heat in a 2-to 3- quart saucepan and cook, stirring, until butter is golden with a nut-like fragrance and flecks on bottom of pan turn a rich caramel brown, 10 to 12 minutes. (Butter will initially foam, then dissipate. A thicker foam will appear and cover the surface just before butter begins to brown; stir more frequently toward end of cooking.).
• Place pan in sink to stop cooking, then cool, stirring frequently, until butter starts to look opaque, about 4 minutes.
• Remove pan from sink and stir in sugar and vanilla.
• Whisk together flour, baking soda, and salt in a small bowl and stir into butter mixture until a dough forms.
• Shape into a ball, wrap in plastic wrap, and let stand at cool room temperature 1 to 2 hours (to allow flavors to develop.).
• Form and bake cookies:.
• Put oven rack in middle position and preheat oven to 325*.
• Press a piece of dough into bowl of teaspoon, then slide out and place, flat side down, onto ungreased baking sheet. (Dough will feel crumbly, but will become cohesive when pressed.) Continue forming cookies and arranging on sheet.
• Bake cookies until just pale golden, 8 to 15 minutes, cool cookies on the sheet on a rack 5 minutes, then transfer cookies to rack and cool completely, about 30 minutes.
• Assemble cookies:.
• Heat preserves in a small saucepan over low heat until just runny, then pour through a sieve into a small bowl, pressing hard on solids, and cool completely.
• Spread the flat side of a cookie with a thin layer of preserves. Sandwich with the flat side of another cookie.
• Continue with remaining cookies, then let stand until set, about 45 minutes.
• Transfer cookies to an airtight container and wait 2 days before eating.
• Cooks notes:.
• Dough can be made 12 hours before baking and chilled, covered. Bring to room temperature to soften slightly before forming cookies, about 30 minutes.
• Cookies keep in an airtight comntainer at room temperature for about 2 weeks.