Lulu the Baker's Jam Cakes - Rachael Ray Every Day

Lulu the Baker's Jam Cakes

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Melissa Bahen, founder of LuluTheBaker.com and author of Scandinavian Gatherings, offers a sweet cookie fix with her Swedish-style Jam Cakes (Swedish Sytkakor).

jam cakes

Recipe by Melissa Bahen

Excerpted from Scandinavian Gatherings: From Afternoon Fika to Midsummer Feast: 70 Simple Recipes & Crafts for Everyday Celebrations by permission of Sasquatch Books. © 2016 Melissa Bahen. All rights reserved. This recipe has not been tested by the Rachael Ray Every Day Test Kitchen.

  • Makes about 3 1/2 dozen mini muffin size cookiesServings

Ingredients

  • 1 cup butter, softened
  • 3/4 cup sugar, plus more for rolling
  • 1 egg yolk
  • 1 tbsp. vanilla extract
  • 2 cups flour
  • 3/4 tsp. baking powder
  • 1/4 tsp. table salt
  • Red raspberry jam

Special Equipment

  • Mini muffin tins
  • Paper liners

Preparation

1. Preheat the oven to 325°. Line mini muffin tins with paper liners, and set aside. 

2. In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Beat on medium speed until light and fluffy, about 1 minute. Add the yolk and vanilla, and beat until smooth, scraping down the sides and bottom of the bowl as necessary.

3. In a small bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the butter-and-sugar mixture and beat on low speed just until the dough comes together.

4. Roll the dough into 1-inch balls, roll each ball in sugar, and place each ball in a mini muffin paper. Use the end of the wooden spoon to make a swell in the center of each ball. Be careful not to make the well too deep; you don’t want to poke a hole all the way through. If the spoon starts to stick, dip the end in flour first.

5. Spoon the jam into a small zip-lock bag. Twist the bag shut (like you would a frosting bag when decorating a cake), snip off one bottom corner of the bag, and pipe a small amount of jam into the well of each ball of cookie dough. Fill the wells just to the top. 

6. Bake the cookies for 12-15 minutes, until the cookies are set but not yet beginning to brown. Allow the cookies to cool completely before removing them from the mini muffin tins.