Best Finnish Star Cookies Joulutorttu Recipes

FINNISH STAR COOKIES -JOULUTORTTU

Steps:

• Do not preheat the oven. This recipe requires chill time.
• In a medium-sized bowl, whisk together all-purpose flour, baking powder, and 1/2 teaspoon kosher salt. Set aside.
• In a large bowl, beat together the butter and cream cheese. Beat for one minute until well combined. Add sugar and lemon zest and cream together for about two minutes until light and fluffy. Add in one egg, and mix until well combined. Slowly add in the dry ingredients on low speed until thoroughly incorporated. Use a rubber spatula to clean down the sides of the bowl and combine the ingredients back into the dough.
• Separate the dough into two portions, wrap each in saran wrap and place in the fridge for a minimum of one hour, or until firm.
• Preheat the oven to 325 degrees. Line the baking sheet with parchment paper or a silicone baking mat.
• Roll out one of the dough packs (keep the other pack in the fridge until needed) on a lightly floured surface until 1/8 inch thick. Cut into 3-1/2″ squares either using a cookie cutter or using a knife. Transfer the squares onto the lined baking sheet, about 1-1/2 inches apart.
• In the center of the squares, drop a teaspoon of raspberry preserves. Take a knife and gently cut from each point of the square up to the preserves. Pull up one side of the cut triangle and gently fold it to the center of the preserves. Continue to do this on the three other sides, and secure the tips together by gently pressing the dough together.
• Next, you will prepare the egg wash, by whisking one egg and lightly brushing it on to the tops of the Finnish Star Cookies.
• Bake for 15-20 minutes, or until the edges are golden and the cookies are slightly puffed. Let cool on baking sheet for about five minutes before transferring to a cooling rack.

FINNISH STAR COOKIES (JOULUTORTTU)

Steps:

• Whisk together flour, baking powder, and 1/2 teaspoon salt in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and cream cheese on medium speed until well combined, about 1 minute. Add sugar and lemon zest and continue to beat until fluffy, about 2 minutes. Add 1 egg and beat until combined. Beat in flour mixture on low speed until combined. Divide dough in half. Shape each half into a square, wrap in plastic, and refrigerate until firm, 1 to 2 hours.
• Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
• Remove one-half of dough from the refrigerator. On a lightly floured sheet of parchment, roll out dough into a square about 1/8 inch thick. Cut out squares using a 3 1/2-inch square cutter, then carefully transfer to prepared baking sheets, spaced about 1 1/2 inches apart. If dough becomes too soft, transfer parchment with dough to a baking sheet and refrigerate until firm.
• Place 1 teaspoon preserves in the center of each square. Using a small paring knife, cut 1 1/4-inch slits diagonally from each corner toward the filling. Fold every other tip over to cover filling, forming a pinwheel. Press lightly to seal. If dough becomes soft, refrigerate until firm.
• Lightly beat remaining egg with remaining pinch of salt. Using a pastry brush, lightly brush tops of cookies with egg wash. Bake until edges are golden and cookies are slightly puffed, 15 to 20 minutes. Let cool on sheets 5 minutes, then transfer cookies to a wire rack to cool completely. Repeat with remaining dough.