A raspberry cave is a typical Swedish short bread cookie filled with jam. In this variant the common raspberry jam is substituted with lingonberry jam and there’s cinnamon in the dough which make the cookies quite Christmasy. The cookies are very easily done and you are quickly rewarded with delicate and delicious cookies. I always use butter, never margarine, when I bake to get that extra nice flavour.
Lingonberry caves with cinnamon
(makes 30 cookies, source: Arla)
200 gram butter, at room temperature
100 ml caster sugar
1 tsp vanilla sugar
450 ml flour
1 tsp baking soda
1 tsp cinnamon
75 ml lingonberry jam (or substitute with your favourite one)
30 medium paper cups (“småbrödsformar”, about 4 cm wide)
Heat the oven to 200° C.
Cream the butter, sugar and vanilla sugar. Add the flour, combined with baking soda and cinnamon. Divide the dough into 30 pieces. Roll each piece into a ball and put in a medium sized paper cup (the ones I used are called “småbrödsformar”). With your finger, do an indention and fill it with jam.
Bake in the middle of the oven for about 12 minutes.