Finnish Rauma Cookies (Rauman Piparkakut - Finland) Recipe #375217
This is from "Best of Finnish Cooking", a cookbook by which the author is passing on Finnish cooking heritage to her sons. I haven't tried it yet. It differs from the other piparkakut recipes in that it doesn't use corn syrup. I think the sour cream in this one takes the place of it.
by Debbie R.
45 min | 30 min prep
1 batch
- 2 large eggs
- 1 1/4 cups dark brown sugar
- 1/2 cup butter, melted (or margarine)
- 1/2 cup sour cream
- 1 tablespoon brandy
- 2 cups flour
- 3/4 cup graham cracker crumbs, sifted (or cookie crumbs)
- 1 teaspoon baking soda
- 3 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon clove
- 1/2 teaspoon cardamom
- 1/2 teaspoon mace
- Beat eggs with the sugar until light. Stif in melted butter, sour cream and brandy.
- In another bowl, sift together the flour, cookie crumbs, soda, baking powder and spices.
- Stir the flour mixture into the egg mixture. Mix well. Dough will be very soft. Refrigerate overnight.
- Preheat oven to 350. Make 1-inch balls with your hands. Put them on a cookie sheet lined with parchment or lightly greased.
- Bake until nicely browned, about 15 minutes. Let cookies dry at room temperature a day before storing them in airtight tins.
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5 stars