Swedish Jam Cookies

Swedish Jam Cookies

3 Reviews 1 Pic
CAROL GUTT
Recipe by  CAROL GUTT

“For those who make their own preserves or jellies, this is a real opportunity to show them off. This recipe has been handed down four generations, and is a real favorite.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 dozen

Directions

  1. In a medium bowl, cream together the butter and sugar. Stir in the corn syrup and egg yolk. Gradually stir in the flour until fully incorporated. Cover and chill for at least 1/2 hour.
  2. Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.
  3. Roll dough into 1 inch balls, dip them in the egg white, then roll them in the nuts. Place cookies on the prepared cookie sheet 2 inches apart. Using your finger, make an indention in the center of each cookie.
  4. Bake for 20 to 25 minutes in the preheated oven, or until golden. Fill each indention with a small amount of jam while cookies are still warm. Allow cookies to cool on the baking sheets.

Share It

Reviews (3)

Rate This Recipe
KCANDROSE
9

KCANDROSE

I have a question: wouldn't the jam simply fall out of the indentation in the cooky when you put the cookies in the jar? Wouldn't it be better if you cooked the jam in the cooky?

sassyoldlady
7

sassyoldlady

While these tasted good, they spread everywhere for me. I added jam before baking on most of them, the ones I indented and baked without had no indentation left once baked. Maybe they needed more flour in the recipe. I also baked some without rolling in the nuts. They spread almost completely flat. I think it could also use some vanilla in the dough. I like the almond shortbread thumbprints better. Thanks anyway!

CASSANDRA
5

CASSANDRA

These are excellent. I made a batch for my choir and they were devoured within minutes. The recipe made about two dozen. There was no opportunity for the jam to fall out because the cookies never made it into a cookie jar. Also, the jam dries out a little and adheres to the cookie as it cools. I'd like to give this four and a HALF stars.

More Reviews

Similar Recipes

Jam Filled Butter Cookies
(793)

Jam Filled Butter Cookies

Thumbprint Cookies I
(144)

Thumbprint Cookies I

Austrian Jam Cookies
(58)

Austrian Jam Cookies

Swedish Cookies (Brunscrackers)
(20)

Swedish Cookies (Brunscrackers)

Swedish Ground Almond Spritz Cookies
(15)

Swedish Ground Almond Spritz Cookies

Swedish Tea Cookies
(7)

Swedish Tea Cookies

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 306 cal
  • 15%
  • Fat
  • 14.6 g
  • 22%
  • Carbs
  • 42.1 g
  • 14%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 38 mg
  • 13%
  • Sodium
  • 83 mg
  • 3%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Jam Filled Butter Cookies

>

next recipe:

Austrian Jam Cookies