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butter cookies (swedish)

(3 ratings)
Blue Ribbon Recipe by
Wendy Levier
Clarksville, TN

These were a staple of holiday cookies in my childhood. My great grandmother, grandmother, mom, and I would make them together. As the child, I had the job of using a thimble to make the perfect dent to fill with sparkling jellies.

Blue Ribbon Recipe

Yum! These are the perfect thumbprint cookies. The dough is buttery and barely sweet; similar to a shortbread thumbprint cookie. Filling the well with your favorite jam is what adds sweetness to the cookies. Not only are these delicious, but they're also easy enough to make that the kids can help prepare them. We used strawberry and blackberry jam and loved the flavor combination with the cookies. These thumbprints will be a pretty addition to a Christmas cookie tray.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 50 or more
prep time 20 Min
cook time 10 Min
method Bake

Ingredients For butter cookies (swedish)

  • 1 1/2 c
    butter (3 sticks), softened
  • 1 c
  • 1
    egg, well beaten
  • 2 tsp
    vanilla extract
  • 4 c
    all-purpose flour
  • 1 tsp
    baking powder

How To Make butter cookies (swedish)

  • Cookie tray lined with buttered aluminum foil.
    Preheat oven to 400 degrees F (or 375 degrees F convection). Line baking trays with aluminum lining.
  • Creaming butter and sugar.
    In a large bowl, cream the butter well. Add sugar and cream well again.
  • Adding vanilla and egg to batter.
    Add the egg and vanilla. Cream once more.
  • Sifting dry ingredients.
    In a separate bowl, whisk or sift together flour and baking powder.
  • Slowly adding flour to butter.
    Gradually add the flour mixture to the butter mixture while mixing.
  • Dough mixed together.
    Combine until you have a smooth dough.
  • Dough formed into balls.
    Form the dough into small balls.
  • A thumbprint formed into the dough.
    Press down on the balls down with either your thumb or a thimble to make a nice dent in the middle of each. Dip your finger or thimble in flour when needed for a clean release.
  • Filling cookies with jelly.
    Fill each dent with a jelly, colored sugar, or candied fruit of your choice. Grape jelly, strawberry jelly, and apricot are favorites.
  • Cookies baked until golden brown.
    Bake for 8 to 10 minutes, until lightly browned. Move to a cooling rack.