Lusikkaleivät – Finnish Teaspoon Cookies

Yesterday was the first day of winter break and I had to con my kids into making cookies with me. Nothing to extreme just one free present from under the tree. They always sucker me in somehow or is it the other way around ;) We made Lusikkaleivät  also known as Finnish Teaspoon Cookies with homemade cranberry jam in the center.  Super simple and just perfect to add into a tin for Christmas sharing.

Lusikkaleivät Finnish Teaspoon Cookies

Went with a bit of dark photography since the weather is doom and gloom here. I love this weather though. The rain is nice I just hope the tornadoes stay away this holiday season for everyone. No one needs that. Just counting the days until Christmas Eve now. It’s tradition in Czech to open gifts on Christmas Eve so we do them then to honor my sweet V’s heritage. The rest is mine with a huge pot of spaghetti sauce from a recipe that was passed down in our family for generations; which we have on Christmas Day. Plus, I make as many Finnish cookies as possible in honor of my Nordic side. This Christmas Eve we will have family over briefly and then head to his parent’s house for a Czech feast! What are your plans this holiday season?

Lusikkaleivät Finnish Teaspoon Cookies

My contribution to the meal will be a New York style cheesecake with a cranberry syrup for topping. Cranberries just scream Christmas to me. The sweet tart is one of my favorites of the season. Yes, I am aware that many don’t like cranberries but I feel it may just be the fact that they tried cranberry juice, which can be bitter, and think they don’t like them. Wrong! Try the jam or something with cranberries with added sugar. Even better try it with duck or turkey if you are a meat person. Do you like cranberries? Why or why not? Comment below :)

Here is the recipe for the Lusikkaleivät – Finnish Teaspoon Cookies. Hopefully soon I will have my 50MM lens and my photography might get even better! Those and pair of red leather Tieks.

Lusikkaleivät – Finnish Teaspoon Cookies

Total Time: 2 hours

Yield: 2 1/2 dozen cookies

Lusikkaleivät – Finnish Teaspoon Cookies

Ingredients

1 cup unsalted butter; 2 sticks
1 egg
3/4 cup sugar
1 tablespoon vanilla
3 cups plain flour
1 teaspoon baking soda
Cranberry jam
Powdered confectioner's sugar

Instructions

Preheat oven to 325 degrees F. Line baking pan with parchment paper.

In a microwave safe bowl, melt butter. Combine flour, baking soda, and sugar to the bowl of your stand mixer. Mix for 30 seconds. Add egg, butter, and vanilla. Mix until mixture is well combined and becomes a dough.

To shape the cookies, press dough firmly into a teaspoon. Gently use your thumb to remove the dough; try to retain the shape. Bake for 8 to 10 minutes until just barely browned. Allow to cool on the baking sheet.

Spread cranberry jam on the flat side of each cookie. Add a second cookie to form a sandwich. Using a sifter, dust the cookies with confectioner's sugar.

http://mooshujenne.com/lusikkaleivat-finnish-teaspoon-cookies/

I would love to hear about your traditions below. Happy Holidays!

Apple Cider Caramel Cookies – Bake a Difference OXO

apple cider caramel cookies

Anytime that blogging can be used for a good cause, I’m definitely in!  September happens to be Childhood Cancer Awareness Month, and the folks at OXO are gearing up for their annual program Cookies for Kids’ Cancer. I’m helping with my Apple Cider Caramel cookies.

Cookies for Kids’ Cancer is a wonderful program which makes it possible to easily get involved in fundraising to find a cure for pediatric cancer.  I was thrilled to have the opportunity to participate.

apple cider caramel cookies

You see, OXO will donate $100.00 to the organization for each blog post dedicated to this campaign in September!  Also, be on the lookout for OXO products with the following sticker attached:

CFKC_sticker_forprint

 

In 2013, OXO will donate up to $100,000 to Cookies for Kids’ Cancer through specially marked baking tools, bake sale matches and other fundraising efforts. Cookies for Kids’ Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Your donations are tax deductible to the fullest extent allowable by law. 100% of proceeds raised by Cookies for Kids’ Cancer fund pediatric cancer research.

For every specially marked item sold, OXO will donate 25 cents in support of pediatric cancer research as part of its $100,000* pledge to Cookies for Kids’ Cancer. (Look for specially marked OXO products at participating retailers.)

apple cider caramel cookies

For my cookie post, I chose a recipe meant for Fall.  These cookies put the F in Fall with their gooey caramel centers. Chunks of fresh granny apples and cider flavor make it the perfect cookie to serve up at your next pumpkin carving gathering.

apple cider caramel cookies

Learn how to host a Cookies for Kids’ Cancer fundraiser HERE!

apple cider caramel cookies

So without further ado, here is the recipe!

Apple Cider Caramel Cookies

Yield: 1 dozen cookies

Apple Cider Caramel Cookies

Ingredients

2 1/2 cups all purpose flour
1 tablespoon baking soda
1/2 teaspoon salt
1/2 tablespoon cinnamon
1 stick melted butter
1/3 cup apple cider
1 1/2 cup light brown sugar
1/2 cup granulated sugar
2 eggs
1 granny smith apple; diced
1 bag of caramels
parchment paper

Instructions

Preheat oven to 325F.

In your stand mixer bowl, combine flour, baking soda, cinnamon and salt. Whisk until fully combined; to aerate.

Melt butter completely in a microwave safe bowl.Add the brown sugar, white sugar, and melted butter. Mix in apple cider and eggs. Fold in the diced apple chunks.

Roll the cookies into 1/2 balls with half a caramel candy piece in the center and place on cookie sheet lined with parchment paper. These cookies spread a lot. You want to make sure to make the cookie balls small. Place a 1/2 dozen to a sheet.

Bake for 12 to 15 minutes until the edges are a light golden brown. Cool on baking sheet for a few minutes and then remove with OXO cookie spatula to a cooling rack. Allow to cool completely.

http://mooshujenne.com/apple-cider-caramel-cookies/

#SundaySupper White Chocolate Cranberry Cookies

Every year I make these cookies for my oldest son, Tommy. He loves them and I always change the recipe a bit and he does not mind. This year I wanted to add fresh cranberries and it turned out tasty!

When the teens were younger I would go through this whole ordeal of making cookies, watching Christmas movies, and having hot chocolate. We would then set out the cookies for Santa, not that I did not already have enough sweets, and then they would push off to bed.

Many things have changed now, such as we do our gifts on Christmas Eve. Though one tradition still remains and that is the white chocolate cranberry cookies. They just scream Christmas!

For a bit more spice you may add in some cinnamon and clove. It’s all up to you and your creative side :)

#SundaySupper White Chocolate Cranberry Santa Cookies

Total Time: 2 hours

Yield: 3 dozen cookies

#SundaySupper White Chocolate Cranberry Santa Cookies

Ingredients

4 cups all purpose flour
1 tsp baking soda
1 tsp salt
2 sticks melted butter
2 cup dark brown sugar
1 cup granulated sugar
2 tbsp vanilla extract
2 eggs
1 bag of fresh cranberries
1 bag white chocolate chips
parchment paper

Instructions

Preheat oven to 325F.

In a medium bowl, combine flour, baking soda, and salt. Whisk until fully combined; to aerate.

Melt butter completely in a microwave safe bowl. In a large bowl using an electric mixer, cream together the brown sugar, white sugar, and melted butter. Beat in the vanilla and eggs. Continue beating until batter is light and creamy. In increments, add in flour mixture, mixing after each addition.

Add in white chocolate chips and cranberries; mix well.

Roll the cookies into 1/2 balls and place on cookie sheet lined with parchment paper. These cookies spread . You want to make sure to make the cookie balls small. Place a dozen to a sheet.

Bake for 15 minutes until the edges are a light golden brown. Cool on baking sheet for a few minutes and then remove to a cooling rack. Allow to cool completely.

http://mooshujenne.com/white-chocolate-cranberry-cookies/

Breakfast
– Eggs Benedict by Cindy’s Recipes and Writings
– Holiday Cream Cheese Tea Ring by That Skinny Chick can Bake
– Cinnamon Streusel Coffee Cake by Small Wallet Big Appetite

Appetizers & Snacks
– Chicken Liver Pate by Tora’s Real Food
– Bindaetteok {Mung Bean Pancakes}by Kimchi Mom
– Crab and Asparagus Soup by The Urban Mrs.
– Roasted Chestnuts by Curious Cuisiniere

Sides
– Potato Salad {Schwaebischer Kartoffelsalat} byGalactopdx
– Italian Orange Salad by Shockingly Delicious
– Sweet Potato Casserole by Magnolia Days
– Lightened up Twice Baked Mashed Potatoes by Real Nutrition
– Carrots au gratin by Juanitas Cocina

Main Dishes
– Char Siu Bao – Chinese Roast Pork Buns by
The Girl In The Little Red Kitchen
– Christmas Eve Pizza & Martinis by The Webicurian
– Savory Crepe Cake by Vintage Kitchen Notes
– West Indian Curried Goat by The ROXX Box
– Pot Cheese and Potato Cheese Pierogies by
Cupcakes and Kale chips
– Seafood Gumbo and Grilled Oysters: A Louisiana Christmas
Tradition by the Catholic Foodie
– Mom’s Paella by Yummy Smells
– Portuguese inspired Chorizo Crown Pork Roast by
The Family Foodie
– Dorie’s Chicken in a Pot by Gotta Get Baked
– New Year’s Eve Buckwheat Noodles with Mochi by The Ninja Baker
– Crab Cakes for Christmas Eve by Daddy Knows Less

Desserts
– Pizzelles {Italian Wafer Cookies} by Chocolate Moosey
– Fudge by Dinner Dishes and Desserts
– Orange Refrigerator Rolls by The Wimpy Vegetarian
– Crescent Cookies by Cookistry
– Christmas Stollen by Hezzi D’s Books and Cooks
– #GlutenFree Cookies for Santa by The Cooing Underwriter
– Pfeffernusse by The Foodie Army Wife
– Creme De Menthe Cake by I Run for Wine
– Panettone Bread Pudding by the Country Girl in the Village
– Spiced Gingerbread Gooey Butter Cake | A twist on a St. Louis
Favorite by Daily Dish Recipes
– Chocolate Gingerbread Layer Cake with Eggnog Cream Cheese by
Crispy Bits and Burnt Ends
– Jamaican Christmas Pudding by Lovely Pantry
– White Chocolate Cranberry Santa Cookies by Mooshu Jenne
– Christmas Tree Cookies by Damn Delicious
– Old Fashioned Lady Fingers {Creamhorns} by The Meltaways
– Rose Milk Almond Falooda {Indian Dessert Drink} by
Sue’s  Nutrition Buzz

Drinks
– Wine Pairings by ENOFYLZ Wine Blog
– Cinnamon Infused Hot Chocolate with Southern Comfort Whipped
Cream by Mama Mommy Mom
– Mint Chocolate Cocoa by Mama’s Blissful Bites

Finnish Piparkakku Pomegranate – #FBCookieSwap

Today I’m participating in the 2nd Annual Great Food Blogger Cookie Swap, hosted by Lindsay of Love & Olive Oil and Julie of The Little Kitchen! I am featuring my Finnish Piparkakku cookies.

fbcookieswap_white

The Great Food Blogger Cookie Swap brings together food bloggers from around the world in celebration of all things scrumptious. The premise is this: sign up. Receive the addresses of three other food bloggers. Send each of them one dozen delicious homemade cookies. Receive three different boxes of scrumptious cookies from other bloggers. Eat them all yourself (or, you know, share. If you want. No judgement either way.) Post your cookie recipe on your blog. See everyone else’s cookie recipes. Salivate. Get lots of great ideas for next year’s cookie swap. Rinse and repeat.

This year #FBCookieSwap is partnering with Cookies for Kids’ Cancer, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer, which claims the lives of more children in the US than any other disease.

I was lucky to have three very creative bloggers send me some delicious cookies.

Main Line Feast sent Toblerone Cookies that were very scrumptious! My oldest son said these were his favorite with lots of flavor.

A Chronic Venture baked Pistachio White Chocolate Chip Cookies that my middle son insists he needs the recipe for. He loves pistachios!

AnnaDishes set us two sets of cookies, one a super soft sugar cookie and White Chocolate Cranberry Walnut cookies. Anna, how did you know I like cranberries?! I also added the lovely Christmas card to our display :)

Here is my recipe that I sent out to my three bloggers which are listed below the recipe with the cookies they shared with their three bloggers.

First, here is a picture of how the batter should look when mixed so that you know what the consistency should look like.

Finnish Piparkakku batter

Cut the cookies out with any shape you would like. I think hearts show the love of the season. Lightly dust with water to remove flour if you feel the need to have them look perfect. See OXO’s adorable “Be a Good Cookie” spatula  and the monies help with kids’ cancer.

Finnish Piparkakku Cookies cutouts

Bake for 5 minutes and cool before you ice them.

Cooling Finnish Piparkakku Cookies

Ice those bad boys and decorate with pomegranate.

Finnish Piparkakku with Pomegranate

Then bag them with cute gingerbread bags!

Finnish Cookies

Finnish Piparkakku w/ Pomegranate

Prep Time: 2 hours

Cook Time: 25 minutes

Yield: About 5 dozen cookies

Finnish Piparkakku w/ Pomegranate

Ingredients

For Cookies:
2 cups dark brown sugar
1 cup molasses
2 teaspoons ginger
3 teaspoons cinnamon
2 teaspoon clove
1 1/2 sticks of butter
1 egg
2 teaspoons baking soda
3 cups of flour
For Icing:
Half a bag of powder sugar (confectioners sugar)
3 to 7 tablespoons of rum, water, or vanilla (your choice)
For Decoration:
Pomegranate

Instructions

For Cookies:

Mix molasses, dark brown sugar, and spices in the bowl of a mixer with paddle attachment. Add in the stick and a half of butter and mix for about 1 minute. Add in flour and baking soda and while mixing add one egg. Let the dough rest in fridge over night. This will help enhance the spices. Roll the dough on floured table top and use any kind of cookie cutter you prefer. Place cookies on baking tray and bake for 5 minutes at 425 degrees F. Let cool on rack before icing.

For Icing:

Mix half a bag of powdered sugar with three tablespoons of rum in the stand mixer fitted with the paddle attachment. Add more coconut rum as needed until mixture becomes like a paste or glaze. Dip cookies in glaze or paint cookies with glaze with a brush. Add pomegranate and let dry.

http://mooshujenne.com/finnish-piparkakku-w-pomegranate/

Please check out the recipes of bloggers that I sent cookies to!

Sweet Remedy Peanut Butter and Chocolate Chip Oatmeal Cookies

Valerie’s Kitchen Chocolate Pecan Truffle Cookies

NickStirs Pomegranate Butter Cookies

Thank you ladies it was a blast!

No Shave November – Mustache Cookies

During November each year, Movember is responsible for the sprouting of mustaches on thousands of men’s faces, in the US and around the world. With their Mo’s, these men raise vital awareness and funds for men’s health issues, specifically prostate and testicular cancer initiatives. For more information on Movember please check out the site. Below is a recipe for sugar cookies that I used on the No Shave November mustache cookies.

My teenage sons’ school, Media Arts Academy, all month have been raising awareness by not shaving. The girls at the school are wearing fake mo’s for $1 and raising money for the movement. To contribute to the fun I made over 150 mustache cookies and I thought I would share them will my readers.

no shave november, mustache cookies, media arts academy

Before they were iced.

no shave november, mustache cookies, media arts academy

After we iced them. After a few dozen we just started slapping icing on as it was getting pretty late and we were tired!

no shave november, mustache cookies, media arts academy

For the cookie recipe I used please visit Brown Eyed Baker and and for the icing please visit Bake 350.

I used Cookie Cutter Company’s mustache cookie cutter that can also be turned upside down and used to make a Mardi Gras mask. They are my go to place to order cookie cutters as I love metal cookie cutters. It is a pain to use plastic cookies cutters. They tend to stick to the dough making the cookie cutting process the worst ever. Currently, I have about eight of there cookie cutter with a growing collection. Before collecting the mother load of cutters it in my best interest to look for some type of cookie tackle box. Something to place the cutters and icing tips in to un-clutter my kitchen drawers. Do you have a sacred place that you store your cookie goodies in? If so, I would love to hear where you store them.

Capn Crunch Cookies

Everyone in my household simply loves Cap’n Crunch. For a few years now, I have been baking some simple cereal cookies out of cake mix and cereal. The cookies are good but the texture was soft and just not like a traditional cookie. The creativity bug hit me smack dab in the face. Ooh! What if I took a butter cookie (basic) recipe and just tossed in Cap’n Crunch! To my surprise, I manage to have them come out perfect the first time. Pure luck!

capn crunch cookies

I sent these bad boys to a few guy friends of a friend for taste testing. Hopefully, they will comment here and let us all know their opinion on these super dunking cookies. Capn Crunch Cookies!

capncrunchcookies (3)

After completing these cookies and being oh so proud of myself, watching everyone devour them, I headed over to Cap’n Crunch’s website to see that they actually have a different recipe. Yes, folks this is not their recipe. I am in the future planning on trying the Cap’n Crunch French Toast!

capncrunchcookies (1)

The perfect dunking cookie :)

Capn Crunch Cookies
Yields 36
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Ingredients
  1. 2 cups all purpose flour
  2. 1/2 tsp baking soda
  3. 1/2 tsp salt
  4. 1 stick melted butter
  5. 1 cup light brown sugar
  6. 1/2 cup granulated sugar
  7. 1 tbsp vanilla extract (I prefer vanilla bean bourbon paste)
  8. 2 eggs
  9. 1 cup crushed Cap'n Crunch Berries
  10. 1 cup non-crushed Cap'n Crunch Berries
  11. parchment paper
Instructions
  1. Preheat oven to 325F.
  2. In a medium bowl, combine flour, baking soda, and salt. Whisk until fully combined; to aerate.
  3. Melt butter completely in a microwave safe bowl. In a large bowl using an electric mixer, cream together the brown sugar, white sugar, and melted butter. Beat in the vanilla and eggs. Continue beating until batter is light and creamy. In increments, add in flour mixture, mixing after each addition.
  4. In a small bowl, crush 1 cup of the Cap'n Crunch with a potato masher. If you do not have a potato masher, put the Cap'n Crunch into a small zip lock bag and smash. Add crushed Cap'n Crunch to the dough mix, stirring by hand. Then add in the other cup of non-crushed Cap'n Crunch and mix well by hand.
Mooshu Jenne http://mooshujenne.com/

Biscotti

Please join Mooshu Jenne and the FN Dish – Fall Fest at Food Network for a Virtual Cookie Swap. You can join us on Twitter with the hashtag #pullupachair. For the Virtual Cookie Swap

biscotti

I would love to share with you a simple Biscotti recipe. I love this recipe because it makes fantastic gifts. Just drizzle a little chocolate over the Biscotti, throw them in a bag, and put them in a basket or mug with a hot chocolate packet. For a little more oomph just add some chocolate covered spoons.

Biscotti
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Ingredients
  1. 1 stick of butter, softened
  2. 1 cup granulated sugar
  3. 2 large eggs
  4. 1 teaspoon vanilla extract
  5. 2-3/4 cups all-purpose unbleached flour
  6. 1 tsp baking powder
  7. 1/2 tsp salt
Instructions
  1. Preheat your oven to 375F.
  2. In a large bowl cream the sugar and butter together until fluffy. Add the eggs and extract. Whisk in the flour, baking powder, and salt together in a separate bowl. Add it gradually to the large bowl with sugar mixture and beat well until a dough forms. If you would like to add in cranberries or chocolate chips you can before the next step.
  3. Turn the dough out onto a lightly floured work surface and rub your hands with a little flour. Divide the dough in two and form each half into a log. Take the log and lay it on your baking sheet that is lined with parchment paper. Press the log to be about 4 inches wide and the length of the baking sheet. Bake until lightly browned and small cracks form on top, about 25 minutes.
  4. Remove from oven and slice on the diagonal in 1/2 inch slices; careful as they will still be hot. Place them flat on the backs and cook for another 5 minutes. After five minutes flip them over and cook for another five minutes. Cool and cover with melted chocolate or serve as is.
Mooshu Jenne http://mooshujenne.com/
fall-fest-logo

For more Fall Fest Recipes please visit the FN Dish – Fall Fest on Food Network or check out the list below for more recipes from the Virtual Cookie Swap.

 

No Flour Reese’s Peanut Butter Cookies

After eating my first no flour peanut butter cookie I have decided I will never go back! Flour really does bland out peanut butter cookies and it makes them crunchy. Ewe! I just cannot handle crunchy cookies. I like the edge to have crispiness to it and the centers to melt away in your mouth. Try these No Flour Reese’s Peanut Butter Cookies.

noflourpbreesescookie (1)

My son and I, he is 14, had fun making Halloween cookies. I just love to tease him about the time he made chocolate chip cookies and he thought the recipe stated that the salt was 2 cups. Oi! Was it funny when my family went to dig in. Needless to say we double check now. In fact, two nights ago when we made these cookies, we explained that salt should never be more then a teaspoon to a tablespoon in any recipe. I promise you though he will always read the recipe at least twice.  Ha Ha!

No Flour Reese’s Peanut Butter Cookies
Yields 2
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Ingredients
  1. 3 eggs
  2. 3 cups peanut butter (your choice but if you can find Reese's I would use that)
  3. 3 cups granulated white sugar
  4. 3/4 bag of Mini Reese's Pieces chips
Instructions
  1. Preheat oven to 350 degrees. In a large mixing bowl, add in sugar, peanut butter, and eggs. Mix well till mixture is well integrated and thick. Stir in mini Reese's pieces. Roll small balls of dough and flatten with your hand to the size of what you would prefer the cookies to be.
  2. Line your baking sheet with parchment paper and set cookies 1/2 inch apart. Bake for 10 to 12 minutes till the sides are lightly brown. They will be tender when you remove them. It is best to pull them and let cool then move to a tray or cooling rack.
Mooshu Jenne http://mooshujenne.com/

Iced Eggnog Cookies

We are having a Sweet Swap Holiday Party tomorrow. I just wanted wanted to make a holiday cookie that had a traditional flavor but not something so common. My family LOVES eggnog. So I thought surely there has to be a eggnog cookie recipe on the net somewhere. There was of course, but all were these crunchy cookies. I am not a fan of crunchy cookies. I needed something soft and light. Something similar to a Italian butter cookie.

iced eggnog cookies

After some mix matching of cookies recipes I dived in, in hopes that this would turn out to be a good cookie. It really is! My daughters eyes fluttered as she bit into it. So next up was my guy and he did the same thing. By the time I got them fully cooked my family ate over a dozen cookies! So here is the recipe. I hope you all enjoy it as much as we do. I will post up the Fruity Pebble cookies tonight.

Iced Eggnog Cookies
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
For Cookies
  1. 2 cups butter (8 sticks softened)
  2. 2 cups granulated sugar
  3. 2 eggs
  4. 2 cups eggnog
  5. 6 1/2 cups all purpose flour
  6. 2 teaspoons baking powder
  7. 2 teaspoons baking soda
  8. 1 tsp salt
  9. 1 tsp nutmeg (freshly grated)
For Icing
  1. 3 cups confectioners sugar (powdered sugar)
  2. Eggnog
  3. Vanilla bean paste (optional)
  4. 1/2 tsp nutmeg (freshly grated)
Instructions
  1. Preheat oven to 350 degrees. Put parchment paper on cookie sheets. Cream together the butter and sugar until smooth. Stir in the egg and eggnog. Combine the flour, baking powder, baking soda, nutmeg and salt; stir into the sugar mixture. Round and flatten your cookies to just under the size you would like. They will swell a little. Bake for 10 minutes until lightly brown on edging. Allow cookies to cool completely.
  2. To prepare icing, put the confectioners’ sugar and nutmeg into a small bowl. Stir in a little eggnog and 1 tsp vanilla bean paste and whisk. Add a little eggnog at a time till desired consistency is reached. Should be runny but thicker. Spread onto cooled cookies. Decorate with sprinkles if desired.
  3. This recipe makes about 6 dozen cookies depending on the size you create them.
Mooshu Jenne http://mooshujenne.com/