Ingredients for Finnish Cookie Dough: 14 Tbsp 1 3/4 packages, or 200 grams unsalted butter, softened at room temp 2 Tbsp white sugar 2 cups all-purpose flour, I used bleached Gold Medal 1 tsp baking soda 2 egg yolks 2 Tbsp sour cream Ingredients for Finnish Cookie Meringues: 2 egg whites 3/4 cup white sugar You will also need: Powdered Sugar to dust the finished product, optional Parchment paper for rolling, wrapping and baking
Preheat Oven to 350˚F Cream together 14 Tbsp (1 3/4 packages unsalted butter) with 2 tbsp sugar until combined. Sift together 2 cups flour and 1 tsp baking soda. Add flour into creamed butter along with 2 Tbsp sour cream and 2 egg yolks. Use a paddle attachment to mix until the sides of your bowl are clean and your cookie dough is formed.
Use a hand mixer to beat egg whites with sugar on high speed until stiff-ish peaks form and you have meringue (aka bize). Whites at room temp take about 6-7 min to beat on high speed. Cold whites take 10 min or more.
Roll dough out onto a long sheet of parchment paper to about a 7" by 20" rectangle. Spread the top of the dough with meringue. Roll into a long log. Use the parchment paper as leverage to help you roll the log. Slice the cookie log into 1/2" rounds and arrange them about 1/2" apart on the parchment paper. the meringue pushed out more on one side of each circle so I put this side up.
Bake at 350˚F for 15 -17 minutes or until cookies and meringue are golden and beginning to brown around the bases. Mine baked about 17 min.
Remove from oven and cool to room temp on a wire rack; keep cookies on the parchment paper (you'll want to dust them with powdered sugar once they cool to room temp and the parchment will contain the mess).