Jam Thumbprint Cookies (Syltgrottor)


Hej everyone!

I hope everyone is staying safe and sane during your quarantine! Being furloughed, I have a lot of free time on my hands and have been baking up a STORM. Last week I made Queen’s Jam (see blog for post and recipe) and today’s recipe uses that jam.

Swedish jam thumbprint cookies are a buttery cookie filled with jam and are a great pairing for fika. Different from American jam cookies, the Swedish version are a little lighter and softer as well as more buttery. This recipe has crushed anise which isn’t overpowering for those who dislike black licorice, and the taste pairs nicely with the blueberry and raspberry in the queen’s jam.

These cookies can last a week in an airtight container before starting to dry out, and no need to refrigerate. Have one or two in the morning for breakfast alongside your coffee, or a late night snack.

Njut av!

 Jam Thumbprint Cookies
Total Time - 1 hour 15 minutes; 45min. Prep / 30min. Cook; Yields - 30 meatballs

Ingredients

2 cups flour
1/2 cup white sugar
1 tsp baking powder
2 tsp ground up anise seeds
16 tbsp (2 sticks) unsalted butter chilled
1/2 tsp vanilla extract
Roughly 1/2 cup Queen’s Jam (Recipe previously posted)


Instructions

1. Preheat oven to 400 degrees Fahrenheit. Spread 24 paper cupcake liners out directly on a baking sheet.

2. Cream butter and sugar, then add the flour, baking powder, and anise seed. Mix in vanilla extract and work the dough until you can make it into a ball.

3. Form the dough into 24 small balls. You can do this with the help of a tablespoon - the balls should be about the size of walnuts.

4. Push your thumb into the center of each cookie creating a crater. Put half a spoonful of jam into each crater.

5. Bake for 10 to 12 minutes, until the cookies are a light golden brown. Remove from the oven and let cool.







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