Recipe 15: Teaspoon cookies
Creative October is full on here but I felt like mixing up this month a bit with a new recipe. Well, not very new to be honest. It’s actually a classic recipe of cookies often served for Christmas in the north of Sweden, but I had never tried making them myself.
Teaspoon cookies are, just like the name suggests, formed with the help of a teaspoon. This gives them an almond like shape that looks very pretty. I used an apricot jam for the filling, but it would also work with a jam made from other fruits or berries. Just make sure that it’s not too liquid or your teaspoon cookies will fall apart.
The verdict for these cookies are that they are very tasty, but slightly difficult to eat. They tend to split when you bite into them, but I can live with that. And no need to wait until Christmas to bake them. Try them out today already!
If you want to print this recipe, check out the end of this post where I have added a printable recipe card.
Swedish Teaspoon Cookies
Baking time including preparations: ca 40 minutes
Portions: ca 40 cookies
Ingredients:
- 200 g butter or margarine
- 2 dl sugar
- 2 tsp vanilla sugar
- 1 1/2 tsp baking powder
- 4 dl wheat flour
- A pinch of salt if using unsalted butter
- Firm jam or fruit jelly for filling
Preparation:
Turn on your oven at 175°C.
Melt the butter in a pot until golden, almost turning brown. Add the salt if using unsalted butter.
Pour it into a bowl, add the sugar and vanilla sugar and stir until the mix cools down.
Mix the flour and the baking powder and add to the butter-mix.
The dough will turn out slightly crumbly but will work fine anyway.
Use a teaspoon and your thumb to form the teaspoon cookies.
Bake them in the middle of the oven for 10 minutes.
Allow the cookies to cool down, then spread some jam on the flat side of one cookie.
Then place another one on top and they’re done.
Serve with a big cup of tea or coffee.
Pin this recipe:
Here is the original recipe in Swedish:
- 200 g butter or margarine
- 2 dl sugar
- 2 tsp vanilla sugar
- 1 1/2 tsp baking powder
- 4 dl wheat flour
- A pinch of salt if using unsalted butter
- Firm jam or fruit jelly for filling
- Turn on your oven at 175°C.
- Melt the butter in a pot until golden, almost turning brown. Add the salt if using unsalted butter.
- Pour it into a bowl, add the sugar and vanilla sugar and stir until the mix cools down.
- Mix the flour and the baking powder and add to the butter-mix.
- The dough will turn out slightly crumbly but will work fine anyway.
- Use a teaspoon and your thumb to form the teaspoon cookies.
- Bake them in the middle of the oven for 10 minutes.
- Allow the cookies to cool down, then spread some jam on the flat side of the cookie and place another one on top.
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