Swedish Hallongrottor Cookies Raspberry Caves Food

SWEDISH HALLONGROTTOR COOKIES (RASPBERRY CAVES)

Swedish Hallongrottor Cookies (Raspberry Caves) image

Just about every one of my friends who has tasted these cookies has requested this recipe...So I figured why not share it with everyone. Very easy and yummy!

Provided by RoRo

Categories Desserts Cookies Thumbprint Cookie Recipes

Time 30m

Yield 16

Number Of Ingredients 6

Ingredients

1 cup butter
⅔ cup white sugar
2 cups all-purpose flour
1 ½ teaspoons baking powder
1 tablespoon vanilla sugar
16 teaspoons raspberry jam

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a 16-cup muffin tin with muffin liners.
Beat butter and sugar together in a large bowl using an electric mixer until creamy. Add flour, baking powder, and vanilla sugar; beat to combine.
Divide dough in 1/2 and divide each 1/2 into 8 equal pieces. Roll each piece into a ball. Place a ball of dough into each prepared muffin cup; make a small indentation in the center of each dough ball with a flour-coated thumb. Fill each indentation with a teaspoon of raspberry jam.
Bake in the preheated oven until lightly golden brown, about 20 minutes.

Nutrition Facts : Calories 211.9 calories, Carbohydrate 25.8 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 7.3 g, Sodium 127.8 mg, Sugar 12.6 g

SWEDISH HALLONGROTTOR COOKIES (RASPBERRY CAVES)

Swedish Hallongrottor Cookies (Raspberry Caves) image

Just about every one of my friends who has tasted these cookies has requested this recipe...So I figured why not share it with everyone. Very easy and yummy!

Provided by RoRo

Categories Thumbprint Cookies

Time 30m

Yield 16

Number Of Ingredients 6

Ingredients

1 cup butter
⅔ cup white sugar
2 cups all-purpose flour
1 ½ teaspoons baking powder
1 tablespoon vanilla sugar
16 teaspoons raspberry jam

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a 16-cup muffin tin with muffin liners.
Beat butter and sugar together in a large bowl using an electric mixer until creamy. Add flour, baking powder, and vanilla sugar; beat to combine.
Divide dough in 1/2 and divide each 1/2 into 8 equal pieces. Roll each piece into a ball. Place a ball of dough into each prepared muffin cup; make a small indentation in the center of each dough ball with a flour-coated thumb. Fill each indentation with a teaspoon of raspberry jam.
Bake in the preheated oven until lightly golden brown, about 20 minutes.

Nutrition Facts : Calories 211.9 calories, Carbohydrate 25.8 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 7.3 g, Sodium 127.8 mg, Sugar 12.6 g

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