Leena’s Finnish Slice Cookies

It’s been an emotional time for me at work, as my close friend and colleague is retiring. We have worked together almost since I started at the college, so we have known each other for a long time. I understand that it’s time to retire, and she talks of all the things that she hopes to do now that she’ll have time, but I will still miss her!

Part of her heritage is a connection to Finland, and when I saw these Finnish Slice Cookies, I knew that they would be perfect. It’s not often that you find a Finnish recipe, and this one described Leena making these cookies, which was lovely. Leena would make these and serve them with afternoon coffee, which sounded fantastic.

These are a form of butter cookie but have two uncommon ingredients. The first is vanilla sugar, which isn’t hard to find if you keep your eyes open. You could also use vanilla extract. The other the Tumma Siirappi, which translates to “dark syrup.” It isn’t dark corn syrup, and I couldn’t find this in a store. The recipe said it tasted like a combination of honey, molasses, and Golden Syrup, and I had all of those so that is what I used. You bake these in a log like biscotti and then slice them, but they remain soft since they are only baked once. These cookies are very buttery, and the flavors mingle from day to day. I will miss you Paula, but I hope you have some great adventures!

Leena’s Finnish Slice Cookies
1 cup butter, room temperature
1 cup sugar
1 Tablespoon vanilla sugar (or extract)
1 egg yolk
2 Tablespoons Tumma Siirappi*
2 cups flour
2 teaspoons baking soda
½ teaspoon salt

In a large mixer bowl, beat the butter, sugar and vanilla sugar on medium until light. Add the egg yolk and Tumma Siirappi and stir to combine. With the mixer running on low, gradually add the flour, baking soda, and salt. Wrap the dough in plastic wrap and chill about 20 minutes, until easy to handle.

Heat the oven to 375 degrees. Line 2 baking sheets with silicone baking mats.

Divide the dough into 6 equal parts. Roll each part into a log about 9” long and 2” wide. Place the logs in the prepared baking sheets, placing three logs per sheet. The cookies spread so make sure they have room.

Bake for about 12 minutes, until golden brown. Remove from the oven and reshape if needed. I used a small metal spatula to separate the logs after baking. Allow to cool for 5 minutes.

Once the cookies are slightly cooled, cut into diagonal slices with a sharp knife. Transfer the cookies slices to a wire rack to cool completely.

*Tumma Siirappi is a dark syrup from Finland. It can also be called Mörk Sirap or Mørk Syrap. You can find this online or in a specialty store. It tastes like a combination of honey, molasses, and Golden Syrup, which is what I used.

Recipe from The Culinary Cellar