Hallongrottor (Swedish Thumbprint Cookies)

Image courtesy of Skandibaking.com

 

 

 

 

 

 

 

 

 

These traditional Swedish cookies are the perfect accompaniment to an afternoon cup of tea or coffee, or as the Swedish call it, fika. Fika is a coffee break in the middle of the day. However, in reality, it is much more than that. Not only do you have a coffee and a piece of cake, but the most important aspect involves spending time with friends, chatting and connecting. It gives you a chance to slow down and enjoy the moment, sharing a coffee and a sweet treat with friends or colleagues. This is a custom I can fully get behind!

This type of cookie is popular in many countries, from Scandinavia to America to Australia. They are known as hallongrottor, or raspberry caves, in Swedish. This is a name that fits this cookie perfectly – a buttery and crumbly vanilla cookie dough filled with delicious and tart raspberry jam. In America, these are called “thumbprint” cookies, as you use your thumb to create the indentation for the jam. In Australia, they are known as jam drops.

Sadly, during edits, I had to remove the scene that featured Etta, and Gunnar’s wife, Trude, enjoying these delicious treats, but I thought the recipe would still be fun to share

Ingredients

  • 1 stick softened butter
  • 1/4 cup sugar
  • 2 tsp vanilla extract
  • 1 cup + 3 tbsp all-purpose flour
  • 1.5 tbsp cornstarch
  • 1 tsp baking powder
  • Pinch of salt
  • Storebought or homemade raspberry jam

Instructions 

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Whip the butter and sugar together in a stand mixer with a paddle attachment or by hand with a whisk until there are no lumps. Stir in vanilla extract.
  3. Combine flour, cornstarch, and baking powder in a separate bowl.
  4. Gradually add dry ingredients to the butter mixture and mix together at very low speed with the paddle attachment, or using a spatula, until well-blended. The dough should come together easily and have a play-doh consistency. If it feels sticky, add another tablespoon of flour. Place dough in the fridge for about 10-20 minutes before shaping the cookies.
  5. Divide the dough into 12 balls and spread evenly on the baking sheet. Using your thumb, make an indentation in each ball, flattening out the center to make room for the jam. Spoon about ½ to 1 teaspoon of jam into each indentation.
  6. Bake for 10-12 minutes or until very lightly golden on the edges. Allow the cookies to cool on the cookie sheet for 5-10 minutes before moving to a cooling rack to help them set. Enjoy!

Recipe from Skandibaking.com.

Click here for a printable version of Hallongrotter.