My Grandma’s Swedish Thumbprint Cookie Recipe Is Shockingly Easy

Grandmothers are a special part of the holidays, whether you cook with your family or show up on Christmas to a tableful of cookies.

There are so many recipes we look forward to that come from their years of experience, and we are more fortunate for it. My grandma had no shortage of recipes she’d use for birthdays, Christmas Eve dinners, and hot, summer days at her pool.

During the holidays, my grandmother always laid out sugar cookies, butterscotch, and Russian tea cakes for the whole family to gorge on. One that is easy to make and even more enjoyable to eat are her Swedish Jam Cookies, a classic Christmas cookie that’s always on my grandma’s table.

What Are Swedish Jelly Cookies?

Swedish jelly (or jam) cookies are essentially thumbprint cookies. The traditional Swedish name, Hallongrotta, means “raspberry cave.”

They owe their name to their small, jelly-filled indents.

How to Make My Grandma’s Swedish Jelly Cookies

You’ll need butter, sugar, eggs, flour, chopped nuts, and jelly. That’s all. There are some parts of the recipe my grandmother leaves open, like which nuts you want to roll the cookies in. A popular pick is walnuts, but chopped pecans, almonds, or hazelnuts are great too.

The jelly is also left to interpretation. Raspberry jelly is the traditional flavor to use, but like many other foods that have made their way to the United States, you can find thumbprint cookies with a myriad of flavors.

One notable ingredient left out of her recipe is vanilla extract. If vanilla in cookies is a necessary ingredient for you, add in about 1/2 teaspoon when you toss in your egg yolk and flour.

Once the dough is formed and arranged on a greased sheet pan, flatten the cookies. My grandma uses the bottom of a tumbler glass dipped in granulated sugar, but any flat item will work. Then bake the cookies and fill with jelly.

My Grandma’s Swedish Jelly Cookies

Ingredients:

• 1/2 cup butter
• 1/4 cup sugar
• 1 egg, yolks and whites separated
• 1 cup sifted flour
• 3/4 cup chopped nuts
• Jelly

Directions:

1. Preheat the oven to 350 degrees F (176 degrees C). Using a stand mixer or hand mixer, combine shortening and sugar in a bowl at medium speed.
2. Set a mixer to low speed and add in the egg yolk and flour, mixing until fully combined. Form into 1-inch balls and roll in egg whites, then in chopped nuts.
3. Place on a greased cookie sheet and flatten with a tumbler dipped in granulated sugar.
4. Bake in the oven for about 5 minutes. Remove and make a slight depression in the center.
5. Bake for 5 to 10 minutes more, checking often. Remove cookies and let cool until ready to fill with jelly.

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