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
Instructions
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Heat the oven to 375 degrees F
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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.
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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.
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Bake in the middle of the oven for about 10 or just starting to brown, don’t over bake.
Quick and easy shortbread style cookie and who can resist that raspberry touch!