A raspberry cave is a Swedish short bread cookie filled with jam. I made these for the international-themed potluck at Amelia's school last weekend. They were yummy!14 T butter, at room temperature
½-3/4 cup sugar
½ tsp vanilla
1 ¾ cups flour
1 tsp baking soda
1 tsp cinnamon
raspberry jam (or use lingonberry, which is a Swedish favorite)
30 medium paper cups (I used regular muffin cups)
Heat the oven to 375° F.
Cream the butter, sugar and vanilla. Add the flour, combined with baking soda and cinnamon. Divide the dough into 30 pieces. Roll each piece into a ball and put in a medium sized paper cup. With your finger, make an indention and fill it with jam.
Bake on a cookie sheet in the middle of the oven for about 12 minutes.
2 comments:
FOURTEEN tablespoons of butter? Just making sure I read that right! :)
Uh... yeah. That may be why they taste so good. :) When I found this recipe it was in European measurements, grams and liters and stuff, and I had to convert them, which is why the amounts may seem kind of random. But they turned out great the first time I made them! I'm making them again on Saturday, so if anything's off I'll adjust the recipe.
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