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
- 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
- Mini muffin tins
- Paper liners
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.