Vaniljkakor (Swedish Vanilla Cookies)

From: Leah's Kitchen

On Jul 21, 2009

A wonderful treat! They were so simple to make but look and are delicious! I found it easy to just pipe the raspberry jam into the indentation with a little plastic bag. They would be great to serve for company with different jams in them! I like them also because they weren't very sweet, they took more of the sweetness from the jam itself than the cookie. Thank you Wildflour for posting your Grandma's recipe!

From: Chef Charlee

On Dec 17, 2008

I made these cookies to go into tins to give to my neighbors, friends and co-workers. Of course I sampled one...OK 3, and they were awesome! I used raspberry jam and dates and nut mixture in the middle. The compliments will be flying on these!

From: Pumpkie

On Oct 4, 2006

I made these yesterday for a dinner my mom is having they are a wonderful cookie so simple. I think the key to them turning out right is to let your butter completely soften. I left mine on the counter for 3 hours in a bowl and then creamed it by itself. Then I added the powdered sugar and creamed it again. With the flour I measured it (2 1/4 cups), sifted it and then measured to get 2 1/4 cups again. I only used the 2 1/4 cups sifted, after sifting it you will have more than that. I think the other key is using a pure high quality vanilla. I make my own but if I did not I would definitely purchase a pure vanilla of good quality it will make a difference with all your cookies not just this one. A very simple cookie with an outstanding taste and a wonderful texture. My dough was moist and a little sticky but easy to work with, not dry or crumbly as others stated. I used a small cookie scoop to scoop it out and then just rounded it with my hands a little. Light, airy, melt in your mouth texture. To get your jam in the indents easier and cleaner, put the jam in a ziploc bag, snip off a small corner and pipe it into the indents. I will be using these for Christmas cookie trays for years to come, thank you for sharing an easy and wonderful cookie. I originally thought I would use almond extract in place of the vanilla and I'm so glad I did not. Thank you for sharing this wonderful recipe.

From: Thorsten

On Jul 25, 2005

Vaniljkakor make an afternoon cookie time perfect. They are fast to prepare and all ingredients are usually on hand. They melt in your mouth. Make more than you usually would do, because they will be gone instantely. The delicious taste of these cookies is based on vanilla, butter and jam. It is a traditional recipe, but it is modern as well. This is what you call an all time favorite. Yes, that's what it is.