Finnish Spice Cookies Nissu Nassu

Finnish Spice Cookies (Nissu Nassu)

Finnish Spice Cookies (Nissu Nassu)


Makes about 5 dozen cookies


2 cups all-purpose flour
1-1/2 teaspoons ground ginger
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
2/3 cup packed light brown sugar
1/2 cup butter, softened
1/2 teaspoon baking soda
3 to 5 tablespoons hot water
Royal Icing


  1. Place flour, ginger, cinnamon, cardamom and cloves in medium bowl; stir to combine.
  2. Beat brown sugar and butter in large bowl until light and fluffy. Dissolve baking soda in 3 tablespoons water. Beat into butter mixture. Gradually add flour mixture. Beat until dough forms. (If dough is too crumbly, add more water, 1 tablespoon at a time, until dough holds together.) Form dough into 2 discs; wrap in plastic wrap and refrigerate until firm, 30 minutes or overnight.
  3. Preheat oven to 375°F. Grease cookie sheets; set aside.
  4. Working with 1 disc at a time, roll out dough on lightly floured surface to 1/8-inch thickness. Cut dough with floured 3-inch pig-shaped cookie cutter or desired cookie cutter. Place cutouts 1 inch apart on prepared cookie sheets. Gently press dough trimmings together; reroll and cut out more cookies.
  5. Bake 8 to 10 minutes or until firm and edges are lightly browned. Remove cookies to wire racks; cool completely.
  6. Prepare Royal Icing. Spoon icing into pastry bag fitted with writing tip. Decorate cooled cookies with icing. Let stand at room temperature 1 hour or until set. Store tightly covered at room temperature or freeze up to 3 months.

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