Stockholm Cookies / Jam Cakes
(about 60 pieces)
Ingredients
150 g butter
40 g powdered sugar
2 teaspoons of vanilla sugar
1 egg yolk
210 g wheat flour
about 65 g sweet almonds or hazelnuts
2-3 tablespoons of raspberry jam
Method
In a large bowl mix together the butter, sugar and vanilla sugar. Add in the egg yolk and mix well. Add the flour and mix until you get a smooth dough.
Mold the dough into 2 equal-sized logs, about 25 cm long (for 60 pieces).
Chop the almonds or hazelnuts. Roll the cookie logs in the almonds/hazelnuts. Cover and refrigerate for about 30 minutes.
Preheat the oven to 175 ° C.
Remove the logs from the fridge and slice the logs into cookies 1 cm thick. Place them on a lined baking sheet with some space to grow. Make a dent in the middle of the cookies with your finger and fill them with jam.
Bake the cookies in the middle of the oven for about 14 minutes, or until they have a slightly golden brown in colour around the edges. Let the cookies cool on a rack. Store in an airtight container.
Enjoy!
