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!