27 Reviews of Vaniljkakor (Swedish Vanilla Cookies)

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.

From: Happy Harry #2

On Jul 16, 2005

It's 11AM, on a lazy Saturday morning and my students are just waking up. Into the kitchen they stumble, half asleep, "what smells so good?" "Did you save some for me?" They are smelling these wonderful cookies that I baked this morning. I made a double batch knowing they will not last long. I used several different jams as I have many. I am not really a baker, but these turned out SO well. They just fall apart in your mouth! Thanks to you and your grandma for such a wonderful addition to my "Make Again Cookbook".

From: Dreamgoddess

On Jun 6, 2006

Delicious cookies, although I found them to be a bit delicate. I had a little trouble getting the butter mixed in well, but I think that's my fault in that I might not have let the butter soften up enough before creaming it with the sugar. I lightly sifted powdered sugar on about half of them and covered the rest more heavily. I found that I liked them lightly covered the best. It allowed the flavor of the cookie to come through better. I used strawberry jam on these since I didn't have any raspberry jam. Thanks for sharing the recipe!

From: Fairy Nuff

On Jun 17, 2006

These little sweet treats went down really well here. They were quick and easy to make, the recipe made a good amount, they are pretty and taste great!! I don't think I added enough jam (I was worried it would spill over the top)...next time I will add a bit more jam!!! Thanks for a recipe that we will enjoy often!!!

From: akgrown

On Jun 25, 2006

These were so yummy! I made them for my Swedish MIL and she loved them! My 3 year-old helped me make them and he had a blast poking the hole in the cookie with the wooden spoon handle. Thanks for posting!

From: Baby Kato

On Jun 20, 2006

Thank you for sharing this wonderful recipe peacefulnightdove. My dh & I loved these delicate cookies. They were wonderful, loved the texture, they were crunchy,tender and they melted in your mouth. I used strawberry and sour cherry jam. Yummy. I'll be making these often.

From: katie in the UP

On Jun 12, 2006

Took another reviewer's idea...and made several different flavors...Raspberry, Blueberry and Peach preserves were on hand..so that's what I used! Wonderful cookies!!These are going on my Holiday Cookie Tray for sure!!

From: Cynna

On Jun 15, 2006

These are perfect with an afternoon tea. I made them with homemade currant jelly and the flavor was gorgeous. These are being saved to my cookbook to be used well and often. Thanks so much for sharing these Swedish delights!

From: ~Nimz~

On Jun 11, 2006

These were very good. My first filled cookie and I will definately need some practice. I personally like a chewy cookies, but for what these cookies are they were very good. Thanks.