Rosenmunnar

Rosenmunnar

369

"Swedish thumbprint cookies."

Ingredients

55 m servings 47 cals
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Original recipe yields 72 servings

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Nutrition

  • Calories:
  • 47 kcal
  • 2%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 5.6g
  • 2%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 19 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cream butter and sugar until light and fluffy. Add sifted flour, and mix well. Shape dough into 1-inch balls and place on cookie sheets. Imprint your thumb in the center to make a 1/2-inch indentation. Fill with your favorite preserves.
  3. Bake 15 to 20 minutes or until golden brown at the edges.

Footnotes

  • Editor's Note:
  • If you use unsalted butter, add a pinch of salt to the cookie dough.
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Reviews

369
  1. 458 Ratings

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sooo good! especially when you first take them out of the oven, they're just like air. I added 1/2 Teaspoon of vanilla extract. To keep the jam from spreading all over the cookie, just make smal...

INCREDIBLE! This is my kind of cookie...I made them for a cookie swap, but decided not to take them...they were too yummy! I tried 3 different kinds of jam: rasp., boysenberry and blueberry. ...

For several years, this has been my go-to cookie recipe when I need something fast and fabulous. The only difference is the presentation; I don't make thumbprint cookies. Instead, I reserve 3/...