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.
7 ounces of real butter softened ( 7 ounces is the same as 14 tablespoons)
1/2 cup sugar
1/3 cup cornstarch (you can add a little more if you feel like the dough is too sticky)
1 1/2 cups flour
1/2 teaspoon baking powder
Mix it into a soft dough. Refrigerate until chilled. Roll into small balls and press your thumb to make indents. Spoon 1/2 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 1/2 – 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!
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