I know that all my posts lately have had something to do with cherries, but I promise, this is the last one! 😉 I decided to make some traditional Swedish cookies, but switched the raspberry jam that is mostly used for cherry jam instead. These cookies are soft and crumbly and perfect if you want something smaller for a cup of tea or lemonade. You can even take two without feeling too guilty! They are also super easy and quick to make, so there really is no excuse not to make them! The recipe gives 16 cookies:
- 125 g butter in room temperature
- 5 g vanilla sugar
- 240 g plain flour
- 3 g baking powder
- 60 g caster sugar
- 50 g egg
- Jam (raspberry, cherry, blueberry.. your choice!)
1.. Preheat the oven to 180°C/360 F.
2.. Put all the ingredients, except for the jam, in a food processor and blend until an even dough is made. You can also blend the ingredients together by hand. Be careful not to over mix, since there is baking powder in the dough.
3.. Divide the dough into 16 pieces, roll them into balls and put them on a baking tray with baking paper. Flatten them slightly and make quite a large hole in the middle. Don’t make the hole all the way down to the bottom!
4.. Fill the cookies with jam, and bake them in the center of the oven for 12-15 minutes.
5.. Let cool on a cooling rack.
Simple as that!
Thanks for stopping by!