Rosenmunnar are Scandinavian thumbprint cookies. These are just one of many names and versions of these delicious cookies that are loved worldwide. “Sunny Thumbprint Cookies”, “Birds Nest Cookies”, “Butterball”, or “Polish Tea Cake” all have three things in common: an indentation in the cookie made by pressing the thumb into the middle of the cookie, the indentation is filled with something, usually a fruit jam, and they were created in the 19th century. Nobody can agree on the recipe’s origins- Poland, Sweden, or the Eastern European Jews. Neither can anyone agree on a specific filling either…different fruit jams and preserves, nuts, or chocolate. What everyone does agree on, though, is that the cookies are great!

Rosenmunnar- Swedish Thumbprint Cookies

These easy-to-make cookies are served at holiday celebrations throughout the world. A Scandinavian Christmas wouldn't be complete without piles of thumbprint cookies and ginger cookies. These traditional Swedish rosenmunnar, called "hallongrotta", require both a thumb and some raspberry or currant jam.

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Course: Dessert, Snack

Cuisine: North Western European, Scandanavian, Sweden

Prep Time: 30

Cook Time: 15

Total Time: 45

Servings: cookies

Author: My Hungry Traveler

Equipment

2 Large baking pan lined with parchment paper
Medium bowl
Stand Mixer with paddle attachment
Rubber spatula

Ingredients

1¾ cup All-purpose flour
¼ tsp Salt
¾ cup Unsalted butter, softened
½ cup Powdered sugar
½ tsp Vanilla extract
8 oz Jar raspberry jam (Sub: red currant jam)

US Customary – Metric

Instructions

Prep – Preheat oven to 350°F (180°F). Line 2 baking pans with parchment paper. Leave butter out to warm to room temperature.
Make Dough – sieve flour and salt into a bowl. In a stand mixer set to medium speed, cream butter and sugar until fluffy, 6-10 minutes. Add vanilla extract and beat to combine. Add the flour spoon-by-spoon to the butter and set mixer to low. Scrape down sides on the side and bottom as needed. Once all the flour has been incorporated, the dough will become crumbly yet hold together when pinched.
Assemble Cookies – grab approximately 1 tbsp of the dough with your fingers. Knead it on your palm a few times and then roll into a 1-inch ball. Place balls 2-inches apart on the baking pan. and continue until no more dough remains. Press a well into the center of each with your thumb. Fill each with ½ tsp of jam.
Bake – Bake for 10-12 minutes. Transfer to a wire baking rack to cool completely before storing them in an airtight container.