Another wonderful recipe straight from Sweden. We gave you a few suggestions yesterday to top off that burger and if still got a bit of the munchies, cookies are a great outdoor dessert. Look no further, these are great and baking them in a muffin liner makes them ready to serve even for little hands. My version started a little different. No butter, no problem…in the time it took to gather ingredients I just whipped some cream into butter.
Equipment: plastic bowl with cookie whips. (Balloon whips for the whipping the butter.
Makes 18 cookies.
Preheat oven to 375 degrees
- 4 1/2 dl of flour
- 1 dl sugar
- 1 teaspoon baking soda
- 2 tsp vanilla
- 200 g of room-tempered butter
- 1/4 cup raspberry jam
Heat the oven to 375 degrees F
Add flour, sugar, baking soda and vanilla sugar and mix to the plastic bowl at low speed. Add the very soft butter to the dry ingredients a bit at a time and blend just till starts to take shape. Allow it to rest for 20 minutes in the refrigerator to make it easier to roll.
Roll balls and put in a small lined muffin tins and make a hole in the middle to fill with jam.Place a tiny dollop of jam in each.
Quick and easy shortbread style cookie and who can resist that raspberry touch!