https://www.cutoutandkeep.net/projects/mommukokur • Posted by northernstar
Icelandic people take the Christmas season very seriously, especially the baking. Baking the Christmas cookies usually begins, mid to late November. I know people who bake nine different types, but there are as many as thirteen that one can bake. A common question posed this time of year is, "Have you got your christmas baking done?" This is my first year baking these cookies, but they are one of my favourites, I usually buy them from a local bakery and they are great, but baking yourself, if you can, is always nicer. Mömmukökur is an almost soft cookie, with a sweet buttercream in the middle. The cookie reminds me of the Kimberley biscuit, which is an Irish staple. Mömmukökur, translates literally to moms cakes. Perfect with a cup of coffee, or a glass of cold milk.
Icelandic people take the Christmas season very seriously, especially the baking. Baking the Christmas cookies usually begins, mid to late November. I know people who bake nine different types, but there are as many as thirteen that one can bake. A common question posed this time of year is, "Have you got your christmas baking done?" This is my first year baking these cookies, but they are one of my favourites, I usually buy them from a local bakery and they are great, but baking yourself, if you can, is always nicer. Mömmukökur is an almost soft cookie, with a sweet buttercream in the middle. The cookie reminds me of the Kimberley biscuit, which is an Irish staple. Mömmukökur, translates literally to moms cakes. Perfect with a cup of coffee, or a glass of cold milk.
Gather all your ingredients and now would be a good time to measure out your butter for the buttercream now, to set aside to warm to room temperature for later.
Place your butter, syrup and sugar in a pot on low to med heat and stir until melted together, set aside to cool.
Beat egg while your sugar mixture is cooling.
Add egg to cooled mixture, stir until its mixed together.
Put all dry ingredients in a large bowl, whisk together.
Pour the wet mixture into the dry in your large bowl and mix together until a stiff dough forms.
Pour the dough onto a floured table, knead a little, just to get it to come together. Wrap up in some plastic wrap, flattening it to make it easier to roll out later. Store in the fridge, for two hours or overnight. The dough needs to be cold to be easier to roll out.
When you are nearing the time to take out your dough, Preheat oven to 180C/356F When your dough has been sufficiently chilled, roll out onto a floured table, roll to 3/4 to 1cm thick. Cut out with a circle cookie cutter, a wrinkled edge is traditional, but I didn't have any.
Line a baking sheet with baking paper , place your cookies a few cm's apart(they don't spread much) and bake for 6-8 minutes. When the cookie is starting to darken and harden around the edges, but still remains a little soft in the centre, take them out!
While your cookies are baking and cooling, make your buttercream. Take your 100g of butter you had put aside to get to room temperature when you began making your cookies. Mix everything together in a large bowl until it comes together to form the buttercream.
When your cookies have cooled fully, spread the buttercream on one cookie and place another on top and they are done! They are best kept in the fridge or a cool place for the buttercream to harden slightly. They can be frozen and taken out shortly before needed.
Now enjoy with friends and family. I like to eat them looking out the window at a blizzard, while dreaming of being somewhere warm.