Hallongrottor (Raspberry Caves)
“Hallongrottor” translates charmingly to “raspberry caves,” a fitting name for these buttery Swedish cookies with jewel-bright preserves tucked into their centers. The crumb is tender and short, and the jam turns glossy and concentrated in the oven.
Hallongrottor (Raspberry Caves)
Makes 12 cookies
Ingredients
¾ cup (170 grams) unsalted butter, softened½ cup (100 grams) granulated sugar½ teaspoon kosher salt1 teaspoon vanilla extract1¾ cups (219 grams) all-purpose flour½ cup (160 grams) raspberry preserves*
Instructions
Lightly spray 12 (2½-inch) fluted tart pans with baking spray with flour, and place on a rimmed baking sheet. (Alternatively, spray 12 muffin cups with baking spray with flour.)
In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, and salt at medium speed until smooth and combined. Beat in vanilla. With mixer on low speed, gradually add flour, beating until a soft dough forms.
Divide dough into 12 portions (about 37 grams each), and shape into balls. Place each portion into a prepared tart pan. Press your thumb or the back of a wooden spoon into center of each portion, creating an indentation without making bottom too thin. Spoon 2 teaspoons (15 grams) preserves into each indentation. Refrigerate for 30 minutes.
Preheat oven to 375°F (190°C).
Bake until edges are golden brown, about 15 minutes, rotating baking sheet halfway through baking. Let cool completely in tart pans. Store in an airtight container for up to 1 week.
Notes
*We used Bonne Maman® Raspberry Preserves.
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