Christmas cookie season is upon us! My family has a lot of traditions as far as the Christmas cookie goes, but this year my focus has been on Scandinavian items. The raspberry ribbons was the first of them and this Finnish Nut Log is the next in the series of new cookies. Of course I will probably have to make Lebkuchen (a German cookie) just because it is a favorite of my husband and mine. So you can look forward to seeing that recipe coming soon! At any rate, the holiday season is a great time to try new things to add to the tried and true recipes. Since Thanksgiving is literally tomorrow, this quick recipe can be one made to supplement the plethora of pies that are being made in my home and yours.
This recipe starts from a butter cookie recipe found on the raspberry ribbon page. After the dough has been refrigerated for at least 30 minutes, then you can continue with the outside piece of this cookie.
Finnish Nut Logs (PÄHKINÄLEIVÄ)
Butter Cookie Dough
1 egg, beaten
1/4 cup finely chopped and toasted almonds
2 tablespoons vanilla sugar
Preheat the oven to 350F. Place parchment paper on a baking sheet. Divide the cookie dough into four pieces. Roll each between your hands to form a rope. It should be about a half inch across. Cut into 1 1/2 each pieces. In a small bowl combine the sugar and the almonds. Roll the cookie logs into the beaten egg yolk, then dip into the sugar and almond mixture. Place about 2 inches apart on the baking sheet. Bake for about 12 minutes or until golden brown. Remove from oven and cool on a wire rack. Makes about 4 dozen cookies.
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