It’s likely no secret that I’m a bit obsessed with cookie recipes. After all, cookies are loaded with carbs, and eating carbs is my favorite
addiction food obsession.
That’s why I was all on board with participating in The Great Food Blogger Cookie Swap again this year, and I really wanted to make these Finnish Almond Log Cookies. Not only because I love eating cookies, but also because I love giving to others, and this year’s event gave me the opportunity to do just that!
The rules of the swap have each of the participants baking 3 dozen cookies, but we have to choose just one recipe to use for all 3 dozen. We were given names of 3 other bloggers who were participating, and 1 dozen cookies were shipped to each of them. It’s completely fun to package up and ship out cookies knowing that your recipient has no idea where their cookies are coming from, and equally fun receiving 3 boxes of cookies yourself. Last year, I made cinnamon roll cookies. This year, I wanted to try something really unique but equally tasty, and something that wouldn’t be too much in danger of crumbling to pieces during shipment. I decided on these Finnish almond log cookies.
The best part about this year’s swap is that the cookie swap organizers, Lindsay and Julie , partnered up with OXO, a huge supporter for Cookies for Kids’ Cancer. So all of the participants paid a small registration fee and every dollar went directly to the charity. How awesome is that?
When I give to others, it warms my heart inside, so I truly hope that my recipients, Deanna, Chris, and Karen, enjoyed their Finnish almond log cookies! Special thanks goes out to the wonderful bloggers who sent ME cookies this year. Thank you, Amanda, Jessica, and Kathy for the delicious treats you lovingly sent my way!
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/2 cup granulated sugar, plus 2 Tablespoons colored or white sugar
- 1 large egg yolk
- 1 teaspoon almond or vanilla extract, or 1/2 teaspoon each
- 1/4 teaspoon salt
- 2-1/4 cups all-purpose flour
- 2/3 cup finely chopped natural or blanched almonds
- 1 large egg white, lightly beaten
- Heat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats.
- In a large bowl, use an electric mixer on medium speed to cream the butter and 1/2 cup of the sugar together until light and creamy, about 2 minutes. Scrape down sides of bowl and add egg yolk, almond extract, and salt. Mix on medium speed until well combined. On low speed, gradually add in flour, mixing just until combined. The dough will be stiff but pliable. If dough is sticky, refrigerate for 15-30 minutes.
- Divide the dough into 7 or 8 portions. Roll each portion on a lightly floured board or sheet of waxed paper into a rope about 3/8 inch in diameter.
- In a small bowl, stir together the almonds and 2 tablespoons of colored sugar, then sprinkle evenly over a fresh sheet of waxed paper or a sheet of aluminum foil. Brush each rope lightly with the beaten egg white, then carefully roll in the almond-sugar mixture to coat evenly. Cut the ropes
- crosswise into 2-inch pieces. Place on the prepared cookie sheets, spacing them about 1-1/2 inches apart.
- Bake in the center of the oven until set on top and just beginning to turn golden, 12 to 14 minutes. Let cool on cookie sheets for 2 minutes, then transfer to wire racks to cool completely.