Desserts, Recipes
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Jam Cave Cookies

Crumbly butter cookies filled with your favorite jam in the center. Mostly known as ‘thumbprint cookies’ after doing a little research on google, I found out that they are also known as hallongrotta, which means “raspberry cave” in Swedish. They have also been called bird’s nest cookies, butterballs, or Polish tea cakes. I loved the ‘raspberry cave’ the most mainly because they do look like little caves with a delicious filling!!

After baking try sprinkling some sea salt on top of each cookie for an extra kick of flavor!


  • 3 cups all purpose flour, leveled
  • 1/2 tsp salt
  • 200 gr butter, at room temperature
  • 1/2 cup sugar
  • 1 tsp vanilla
  • your favorite jam, I used lemon jam and strawberry jam


  • In the bowl of your stand mixer, cream the butter, sugar and vanilla until well combined and fluffy.
  • Meanwhile in a bowl sift together the flour and salt.
  • When the butter mixture is ready add the sifted flour & salt and using your stand mixer, mix until a dough forms.
  • Scoop rounded tablespoons of the dough and roll into balls. Gently press down to form disks and, using the back of a 1 teaspoon measuring spoon (or your thumb, but I prefer the measuring spoon) make an indentation in the middle of the cookies and place on your baking trays lined with parchment paper.
  • Once all cookies are shaped place the trays in the fridge for 15 minutes.
  • Meanwhile, preheat the oven to 200 degrees.
  • Take the trays out of the fridge and spoon ½ teaspoon of jam onto each cookie.
  • Bake for 12 to 15 minutes, until the bottoms are lightly browned. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  • For extra flavor sprinkle the cookies with a touch of sea salt flakes!

Buon Appetito!

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