Just about every one of my friends who has tasted these cookies has requested this recipe...So I figured why not share it with everyone. Very easy and yummy!



Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a 16-cup muffin tin with muffin liners.

  • Beat butter and sugar together in a large bowl using an electric mixer until creamy. Add flour, baking powder, and vanilla sugar; beat to combine.

  • Divide dough in 1/2 and divide each 1/2 into 8 equal pieces. Roll each piece into a ball. Place a ball of dough into each prepared muffin cup; make a small indentation in the center of each dough ball with a flour-coated thumb. Fill each indentation with a teaspoon of raspberry jam.

  • Bake in the preheated oven until lightly golden brown, about 20 minutes.

Cook's Notes:

You can find vanilla sugar in specialty shops or in some grocery stores. I also know IKEA(R) carries boxes of vanilla sugar in their food market as well.

I have made these cookies with lingonberries, currants and/or other berry-flavored jams which also work well.

I recently tried to make these 1/2 the size using mini-muffin papers and I think I prefer them in the smaller size as they are just easier to eat. You just need to adjust the baking time to 13 to 15 minutes.

Nutrition Facts

212 calories; 11.7 g total fat; 31 mg cholesterol; 128 mg sodium. 25.8 g carbohydrates; 1.7 g protein; Full Nutrition