Raspberry Thumbprint Cookies
Description
Buttery shortbread cookies with a dollop of raspberry jam (or lingonberry for a twist)
Ingredients
Instructions
Prep oven & pans:
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Make dough:
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In a bowl, whisk flour, cornstarch, baking powder, and salt. In another bowl, cream the butter and sugar until light and fluffy. Add vanilla and almond extract. Gradually mix in the dry ingredients until a soft dough forms.
Form cookies:
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Scoop ~1 tablespoon of dough and roll into balls. Place on the baking sheet about 2 inches apart. Press your thumb or the back of a small spoon into the center of each to form a small well.
Fill & bake:
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Spoon a small dollop of jam into each well. Bake 12–15 minutes or until edges are just turning golden.
Cool & enjoy:
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Let cookies cool on the pan for 5 minutes before transferring to a wire rack. Serve with coffee, tea, or a wintery glögg.
Note
Swede Dish Tip:
- For a holiday spin, dust with powdered sugar or use a trio of jams (raspberry, apricot, and lingonberry) for a colorful cookie plate.
- Use lingonberry for a Swedish twist.
- Use almond flour or spelt for a nutty richness.
