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Thumbprint Cookies – Hallongrottor Recipe

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★★★★★

4.7 from 144 reviews

These classic Swedish Thumbprint Cookies, known as Hallongrottor, are buttery, tender shortbread cookies filled with sweet raspberry jam. Perfectly baked to a golden finish, they offer a delightful balance of crumbly texture and fruity sweetness, making them an irresistible treat for any occasion.

Ingredients

Scale

Cookies:

  • 200 g Butter (7 oz), room temperature
  • 265 g All-purpose flour (9.3 oz)
  • 90 g Granulated sugar (3.1 oz)
  • 1 tsp Baking powder
  • 2 tsp Vanilla sugar or vanilla extract
  • 125 ml Marmalade or jam (½ cup), raspberry preferred

Instructions

  1. Bring Butter to Room Temperature: Leave the butter out for at least 30 minutes so it softens to room temperature, making it easier to blend with the sugar.
  2. Preheat Oven: Set your oven to 180°C (356°F) to warm up while you prepare the dough.
  3. Mix Butter, Sugar and Vanilla: In a mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and vanilla sugar or extract until the mixture is light and fluffy, about 3-5 minutes.
  4. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour and baking powder to ensure even distribution.
  5. Make the Dough: Gradually add the flour mixture to the butter mixture and mix until just combined to form a soft dough.
  6. Shape Dough Rolls: Divide the dough in half and roll each portion into a 15 cm (5.9 inch) long log. Cut each log into 15 equal pieces, making 30 pieces total.
  7. Prepare Baking Sheet: Line a baking sheet with parchment paper. Optionally, place small cupcake liners on the sheet for a neater cookie shape.
  8. Form Cookie Balls: Roll each dough piece into a smooth ball and arrange them evenly on the prepared baking sheet.
  9. Make Indentations: Using your thumb or the handle of a wooden spoon, gently press an indentation in the center of each cookie ball to create a small well.
  10. Fill with Jam: Spoon about ½ teaspoon of your chosen marmalade or raspberry jam into each indentation carefully to avoid spilling over.
  11. Bake Cookies: Place the tray in the middle rack of the preheated oven and bake for 18-20 minutes, until the cookies are lightly golden around the edges.
  12. Cool: Remove the cookies from the oven and transfer them to a wire cooling rack to cool completely.
  13. Optional Powdered Sugar Dusting: Once cooled, dust the tops of the cookies lightly with powdered sugar for a decorative touch and added sweetness.
  14. Enjoy: Serve your Hallongrottor with tea or coffee and enjoy this delightful Swedish treat.

Notes

  • Room temperature butter is crucial for achieving the correct dough consistency.
  • You can substitute raspberry jam with strawberry, apricot, or any favorite marmalade.
  • For extra decorative presentation, use mini cupcake liners to hold each cookie before baking.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • These cookies freeze well; wrap tightly and freeze for up to 2 months.

Keywords: Hallongrottor, Thumbprint Cookies, Swedish Cookies, Raspberry Jam Cookies, Shortbread Cookies, Jam-filled Cookies, Easy Baking Recipe

Find it online: https://savorandsimmer.com/thumbprint-cookies-hallongrottor-recipe/