Growing up we had some awesome neighbors that we loved to hang out with. Their mom was from Sweden and aside from having the prettiest accent ever, she shared with us some of the yummiest recipes. These cookies were one of my all-time favorites growing up. Since I recently picked raspberries out back and made some jam, it was the perfect time to make them again.
RECIPE:
7 ounces of real butter softened ( 7 ounces is the same as 14 tablespoons)
½ cup sugar
⅓ cup cornstarch (you can add a little more if you feel like the dough is too sticky)
1 ½ cups flour
½ teaspoon baking powder
Mix it into a soft dough. Refrigerate until chilled. Roll into small balls and press your thumb to make indents. Spoon ½ teaspoon of jam into the indent.
Bake at 375 degrees Fahrenheit for 10-15 minutes (depending on your oven) Be careful not to let them brown.
*Recipe will make 1 ½ - 2 dozen cookies depending on the size of ball you make
I guess you could technically use any kind of jam. Raspberry is our favorite though. They are so melt in your mouth good you will just die!
Oh yum! My kids are going to love you when they get home from school!
These look so delicious!
Those are beautiful... must try!
in Sweden we usally call them HALLONGROTTOR. I know, it sounds more like a dining table from IKEA. The direct translation to english is "raspberry caves" :)
I will definitely try this recipe. It's eggless, so it's perfect.
Thank you.
Ok I made these and they tasted pretty yummy, but mine flattened out too much, how do I keep them from doing that? Also I used all the ingredients you used exactly so I can't figure out what went wrong?
Hi,
I think they are perfecly fine! I Sweden we do these cookies in small cupcake liners.Try it :-)
Does jam freeze well?
Could i make a whole bunch and freeze them? :)
Unfortunately these cookies did not turn out well at all. They spread out and are bubbling. I am a pretty experienced baker and I have no idea what went wrong.
I'm with you Sonya. I had the same experience. I thought it was because I didn't chill them long enough so after the first batch I put them back in the refrigerator over night. Now the dough is hard as a rock and I can't even work it. I will let it sit out for a while to soften, but I am very disappointed. :(
I am so sorry. I am not experienced enough to know what the problem might be. I have made them all my life and never had a major problem. Sometimes mine flatten a little more than they are suppose to but I assumed I had done something a little different to warrant the subtle change. My sisters make these all the time too without issues. I wish I knew what to tell you to do differently.
I also had someone suggest that altitude might play a role. I live in the mountains at a high altitude. You might need to adjust it for a lower altitude. I am not a food blogger or an expert baker so I am not sure what the adjustments would need to be.
I made them tonight and they turned out perfect! Very delicious. I'm just curious do I need to keep these refrigerated because of the jam or can I leave them in a Tupperware in room temperature?
I do refrigerate mine but I don't think it is really necessary since the jam has been cooked.
I'm making them now. The mixture turned out to be crumbs. Is the butter suppose to be melted or chilled and then cut in? I juist took room temperature butter and mixed it with a mixer. Am I suppose to squeeze the crumbs together or refrigerate this way? Did I do something wrong? Help!
Thanks for emailing me back and forth. I am so glad we figured out that you added 7 tablespoons instead of ounces :)
Hi, Can you freeze these cookies? If not, how long do they last in the fridge? I'm wondering if they would be nice at Christmas if I make them a week ahead. Thanks for your help!!
I am sure you could. I freeze all kinds of cookies. I am not sure how long they last in the fridge. I live with 5 boys so they don't usually last very long :)
I'm making these right now... And the dough is all chunky do I form it to a ball?
I emailed you :)