Swedish Hallongrottor Cookies Raspberry Caves Food

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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

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

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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