This weekend I dug out an old, Swedish recipe that I had for hallongråttor (aka raspberry shortbread cookies). I made a batch just to take to my wonderful ladies at the barn, but of course, we have to sample them for quality control. Yeah. ‘Cuz that’s why.
These are super simple to make and come out delicious. The most difficult thing with them is waiting for the cookies to cool off enough to eat without the hot jelly scorching your mouth!
I know the measurements are in metric but it’s pretty easy to convert. I just use a digital scale and a measuring cup that also does ml.
Ingredients
- 125 g butter (room temp)
- 0,75 dl granulated sugar
- 1 egg
- 3,5 dl (350ml) flour
- 0,5 tsp baking powder
- Raspberry jelly
Directions
- Preheat the oven to 350 F.
- Beat together butter and sugar in mixer.
- Add the egg and the baking powder and mix until there are no lumps.
- Add the flour and mix well. The dough will be pretty sticky.
- This is optional but it helps when forming the cookies. Place the dough in the fridge for 30-60 minutes.
- Roll out small balls. With your thumb, make an indentation in the middle of the balls. Make sure the bottom of the cookie isn’t too thin or your jelly will seep through (done that).
- Fill the pockets with jelly. Make sure to use a firmer jelly/jam as it will liquify pretty well while baking.
- Bake 12-15 minutes in the middle of the oven. The cookies should have a light, golden hue (my oven was a little wonky this last time so while they finished baking, they were very pale).
- Let the cookies cool on a wire rack.