It sounds like you’re referring to a recipe for Raspberry Caves or Hallongrottor, the classic Swedish raspberry thumbprint cookies! Here’s a refined version of that recipe for you:
Raspberry Caves (Hallongrottor) Recipe:
Ingredients:
- 200g (1 cup) unsalted butter, softened
- 100g (1/2 cup) granulated sugar
- 1 tsp vanilla extract
- 1 large egg yolk
- 250g (2 cups) all-purpose flour
- 1 tsp baking powder
- A pinch of salt
- Raspberry jam (or other preferred fruit jam)
Instructions:
- Preheat the Oven:
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper. - Prepare the Dough:
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. You can do this with an electric mixer or by hand. Add the vanilla extract and egg yolk, mixing until combined. - Combine Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms. - Shape the Cookies:
Roll the dough into small balls, about 1 inch in diameter. Place the dough balls on the prepared baking sheet, spaced about 2 inches apart. - Create the Indentation:
Use your thumb or the back of a spoon to make a small indentation in the center of each dough ball. This will form the “cave” that will hold the raspberry jam. - Fill with Jam:
Spoon about 1/2 teaspoon of raspberry jam (or your favorite jam) into each indentation. Be careful not to overfill them. - Bake the Cookies:
Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden. The jam should be bubbly and the cookies slightly firm to the touch. - Cool and Serve:
Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Enjoy your Raspberry Caves with coffee or tea!
These buttery, jam-filled cookies are a delightful treat and perfect for sharing with friends and family. Enjoy!