Rosenmunnar

Rosenmunnar

336 Reviews 45 Pics
  • Prep

    40 m
  • Cook

    15 m
  • Ready In

    55 m
G. Crandall
Recipe by  G. Crandall

“Swedish thumbprint cookies.”

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Ingredients

Adjust Servings

Original recipe yields 6 dozen

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Directions

  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.

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Reviews (336)

Rate This Recipe
Jules M.E.
218

Jules M.E.

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 small thumbprints! I am only 12 so i may not be that much help...but my whole family loved them and asked me to make more!

QUEENOFGREATJUNK
200

QUEENOFGREATJUNK

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. Raspberry won hands down around here. The dough is very sticky, so I refridgerated it for a while to make it easier to work with. I used a small 1" stainless steel scoop to make the cookies, and then the back of a round stainless 1/4 teaspoon to make the prints. I dipped the jam with the same 1/4 t. so it fit perfectly into the holes. I only got 3-3 1/2 dz cookies from this recipe as opposed to the 72 servings listed. Bake until JUST starting to lightly brown around the edges. These cookies spread out to 2" while baking, but the final product was delicate and buttery with a sweet and tart rasperry center. FAB!

KATYPI
139

KATYPI

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 3/4 c of the batter and the remainder is pressed into the bottom of a 13"x9" baking pan, with a slight "lip" at the outside edge to hold in the preserves. The preserves (apricot or raspberry is the best in my humble estimation) are spread over that, and lastly the reserved batter is crumbled over the top of the preserves. Bake as directed. Cut into squares when cooled. Everyone I've offered these to LOVE these and many have asked for the recipe and are amazed at its sweet simplicity.

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Nutrition

Amount Per Serving (72 total)

  • Calories
  • 47 cal
  • 2%
  • Fat
  • 2.6 g
  • 4%
  • Carbs
  • 5.6 g
  • 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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