Finnish Fingers...or as they say in Finland, Finska Pinnar, a classic Finnish cookie!
This is the second recipe I've made from my vintage cookbook "Visions of Sugarplums". This is all a part of incorporating my children's heritage into our holiday season. I'm enjoying these old recipes and the kids are getting familiar with where their ancestors came from. So far, we are really enjoying this!
The Finnish heritage comes in on my husband's side of the family, through his father's ancestors.
I really enjoyed these cookies! They are bite sized, crunchy, nutty and sweet! In my opinion, they are the perfect tea cookies! They're not overly sweet and heavy and they are the perfect size to snack on with your afternoon cup of tea or coffee!
The dough for this recipe really surprised me...just butter, sugar, flour and vanilla...no baking soda, no baking powder, no eggs! Although, an egg yolk wash is used to help "glue" the ground nuts and sugar to the top of the cookie..the perfect finishing touch!
I just LOVE the simplicity of old fashioned recipes. I love the fact that you don't need fancy ingredients or a bunch of steps to make something that tastes really good!
I think our ancestors had the right idea...basic, wholesome, good ingredients..put them together..and it's classic and timeless!
How can you go wrong with basic baking ingredients like real butter, sugar, molasses, oats, honey, farm fresh eggs, pure vanilla extract, semi sweet chocolate, almonds, walnuts, lemon rind, raisins, dates...I could go on, but I will stop...my mouth is watering as I type!!
I guess I'm just an old fashioned girl!
By the way, here's a couple of interesting facts about Finland's flag! Once again, simplicity..I love it!
Here's the recipe:
FINNISH FINGERS
FINSKAR PINNAR
FINSKAR PINNAR
1 c. unsalted butter
1/2 c. sugar
1 tsp. vanilla or almond extract
2 1/2 c. flour
1 egg yolk, beaten with 1 Tbsp. cold water
1/2 c. finely chopped almonds
sugar for sprinkling
Cream slightly softened butter with sugar.
Add vanilla or almond extract.
Mix in flour.
Roll into ropes the thickness of a little finger.
Cut into 2 or 3 inch lengths.
Press top of cookie lightly with the back of your finger.
Brush with egg wash.
Sprinkle with almonds.
Sprinkle with sugar.
Bake 10 to 12 minutes in 375 degree oven.
Enjoy!!
