Thursday, June 21, 2007
These are traditional Swedish syltkakor - jam cookies - but I'm pretty sure they're similar to Thumbprint cookies. These are normally a bit bigger than the ones I made - I got 80 from the recipe that was supposed to be just 30. I actually intended to make them even smaller - I love mini! - but they turned out to swell just a little too much during baking. Anyway, they're absolutely delicious. It's a shortbread base with a little tiny bit of jam in them, and as there's so little jam, make sure you use a nice, flavorful kind. I used homemade raspberry-strawberry jam - delicous!
This is a good recipe to make with kids, too. They'll enjoy poking their tiny fingers into the cookies, and if you put them jam (make sure it's seedless then) in a squeeze bottle, kids can easily help fill the cookies too. The only downside is that they really do need an hour in the fridge to firm up, but patient kids and adults will be rewarded with wonderfully tasty cookies. And they keep very well in the freezer!
makes 80 tiny cookies
4,5 dl (1,8 cups) flour
200 g butter, fridge cold
100 ml sugar
jam (you need a few spoonfuls)
Mix all the ingredients - except for the jam - in a food processor. Process in pulses until crumbly and just starting to come together. Roll into thin logs (about the width of your thumb) and cut into 6-7 mm thick slices. Place the slices cut side down on a cutting board that will fit into your fridge, and use your finger to poke a little hole in each cookie. (Not going all the way through of course.) Put the cookies in the fridge for an hour to firm up.
Take out and fill each cookie with a tiny little bit of jam. Don't overfill them or it'll be a big mess in your oven. Bake at 175°C for 6-8 minutes. They should be lightly golden on the bottom, but not get much color on top. Leave them to cool on the cookie sheet, or they'll be too soft to move.
Recipe in Swedish: