Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1/2 cup buttermilk
- 1/2 cup chocolate-hazelnut spread
Special Equipment Needed:
- Electric mixer
- Baking sheet
- Parchment paper
- Rolling pin
- 2-inch round cookie cutter
Step-by-Step Instructions:
1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, using an electric mixer, cream together the butter and sugars until light and fluffy.
4. Add the egg and vanilla extract and mix until combined.
5. Slowly add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until just combined.
6. Roll out the dough on a lightly floured surface to about 1/4-inch thick.
7. Cut out 2-inch rounds with a cookie cutter and place on the prepared baking sheet.
8. Bake for 8-10 minutes, or until lightly golden.
9. Let cool completely before spreading with the chocolate-hazelnut spread.
Time:
Preparation Time: 15 minutes
Cooking Time: 8-10 minutes
Temperature: 350°F
Serving Size: Makes about 24 cookies
Nutritional Information:
Calories: 150
Fat: 8g
Carbohydrates: 18g
Protein: 2g
Substitutions for Ingredients:
- Unsalted butter: coconut oil
- Granulated sugar: coconut sugar
- Light brown sugar: dark brown sugar
- Buttermilk: almond milk
- Chocolate-hazelnut spread: peanut butter
Variations:
- Add 1/2 cup chopped hazelnuts to the dough for added crunch.
- Use a different nut butter instead of chocolate-hazelnut spread.
- Add 1/2 teaspoon ground cinnamon to the dough for a hint of spice.
Tips and Tricks:
- For a softer cookie, bake for less time.
- For a crispier cookie, bake for a few minutes longer.
- Make sure the butter is softened before creaming with the sugars.
Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat in a 350°F oven for 5 minutes.
Presentation Ideas:
- Serve on a platter with a variety of other cookies.
- Place on a cake stand with a drizzle of melted chocolate.
- Place in a decorative tin or box as a gift.
Garnishes:
- Sprinkle with powdered sugar.
- Drizzle with melted chocolate.
- Top with chopped hazelnuts.
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested Side Dishes:
- Fruit salad
- Yogurt parfait
- Granola
Troubleshooting Advice:
- If the dough is too sticky, add a little more flour.
- If the cookies are too soft, bake for a few minutes longer.
Food Safety Advice:
- Make sure all ingredients are at room temperature before mixing.
- Wash hands before and after handling the dough.
- Store in an airtight container to prevent contamination.
Food History:
Munkkirinkilä is a traditional Finnish cookie that is usually served during the Christmas season. It is made with a simple dough of flour, butter, sugar, and eggs and is usually filled with a sweet jam or spread.
Flavor Profiles:
This cookie has a sweet, buttery flavor with hints of vanilla and chocolate from the chocolate-hazelnut spread.
Serving Suggestions:
- Serve with a cup of coffee or tea.
- Serve as an after-dinner dessert.
- Serve as a snack with a glass of milk.
Related Categories
Cooking Method: N/A
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Region: Finnish
Taste: Rich, Creamy, Nutty, Sweet, Chocolatey