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Home » Recipes » Magefesa » Swedish Raspberry Thumbprint Cookies using a Magefesa

Swedish Raspberry Thumbprint Cookies using a Magefesa

Name: Swedish Raspberry Thumbprint Cookies using a Magefesa
Prep time: 27 min
Cook time: PTM
Total time: 73 min
Yield: 24 servings
Cuisine: ["Scandinavian"]

Magchef Plus 4540, Magchef Black

(5)

Preparation time

27 min

Total time

73 min

Servings

Calories / Serving

177 Cals

Difficulty

Easy

Swedish Raspberry Thumbprint Cookies using a Magefesa

Step into the world of Swedish baking with Hallongrottor, the delightful raspberry-filled cookies that are as charming as their name suggests! Originating from the land of IKEA and ABBA, these little gems are a sweet tribute to the Scandinavian love for berries. Imagine buttery, melt-in-your-mouth cookie dough embracing a luscious dollop of raspberry jam—it's like a cozy hug for your taste buds! Legend has it that these cookies were created to celebrate the berry-picking season, making them a perfect treat for nature lovers. So, whether you're enjoying them with a cup of coffee or sharing them at a fika, Hallongrottor will surely bring a smile to your face and a burst of sweetness to your day!

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Ingredients

100 g Almond
115 g Butter
60 g Granulated sugar
190 g Flour
1 g Baking powder
8 g Vanilla sugar
1 Egg
1 Tablespoon(s) Raspberry jam

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Steps

Cookie Dough

Add 50 g of almond in the food processor bowl.
Mix manual: 5sec / 0°C / Speed 5.
Transfer the content of the food processor bowl in a bowl.
Wash the food processor bowl.
Add 115 g of butter, 60 g of granulated sugar, 190 g of flour, 1 g of baking powder, 8 g of vanilla sugar, 1 egg in the food processor bowl.
Mix manual: 20sec / 0°C / Speed 4.
Transfer the content of the bowl in the food processor bowl.
Add 50 g of almond in the food processor bowl.
Mix manual: 10sec / 0°C / Speed 3.
Transfer the content of the food processor bowl in a cling film warp in cling wrap.
Setaside the dough in a fridge during 30min.

Shaping and Filling

Preheat the oven at 175°C.
Roll the chilled dough into small balls, about 2.5 cm in diameter.
Place the content of the dough on a baking tray.
Use your thumb to make a well in the center of each ball.
Add 1 tablespoon(s) of raspberry jam in the dough.

Baking

Cook on the oven at 175°C during 12min.
Bake for 12-15 minutes, or until the cookies are lightly golden.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve Cold.