Finnish Butter Cookies

Instructions

1. Prepare the dough
   In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes. Add the vanilla extract, ground cardamom, and salt, then mix until well combined.
2. Add the flour
   Gradually add the flour to the butter mixture, mixing on low speed until just combined. Be careful not to overmix. The dough should be soft but not sticky.
3. Chill the dough
   Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes or until firm enough to roll out. This helps the cookies maintain their shape during baking.
4. Roll and cut
   Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. On a lightly floured surface, roll the dough to about 1/4 inch thickness. Cut into desired shapes using cookie cutters. Traditional Finnish butter cookies are often round with a thumbprint in the center.
5. Prepare for baking
   Transfer the cookies to the prepared baking sheets, spacing them about 1 inch apart. If making thumbprint cookies, gently press your thumb or the back of a small spoon into the center of each cookie to create a small indentation. For filled cookies, add a small amount of jam to the indentation.
6. Finish and bake
   Brush the tops of the cookies lightly with beaten egg and sprinkle with pearl sugar if desired. Bake for 10-12 minutes, or until the edges are just beginning to turn golden. The cookies should remain pale on top.
7. Cool and store
   Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Once cooled, store in an airtight container at room temperature for up to 1 week.