Lingonberry caves with cinnamon

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.

13 Responses to “Lingonberry caves with cinnamon”

  1. Scott at Realepicurean
    December 17th, 2006 23:57

    Wow! They’re fab and your photography is looking better all the time (unlike mine!)

  2. Michelle
    December 18th, 2006 03:31

    These look Fantastic! :)

  3. Dagmar
    December 18th, 2006 13:42

    Scott: Thanks! But you shouldn’t flatter me, your photos are really great. I hate winter because it’s too dark to take decent photos.

    Michelle: Thanks!

  4. Pille
    December 19th, 2006 16:44

    These sound perfect for the next week or two! I’ve actually got a jar of home-made lingonberry jam that needs to be used up soon.. Thanks for the recipe, Dagmar!

  5. Dagmar
    December 20th, 2006 12:07

    Pille: Oh, great! I hope that you\’ll like them. I\’ll bake them again next week as we gave the whole batch to Fredrik\’s grandmother.

  6. margot
    December 25th, 2006 23:41

    łomatko ,ale piękne
    Dagmarko kiedy będzie wersja Twojej strony także po polsku?Bardzo proszę

  7. Dagmar
    January 1st, 2007 14:24

    Margot: Akurat czytam rozne tektsy jak to zrobic technicznie.

  8. Muzikant
    September 2nd, 2009 10:15

    Нормальный блог, не то чтобы очень, но читабельный и для людей. По сравнению с тем что бывает, все на высоте.

  9. Kinderio
    September 23rd, 2009 12:53

    Не могу согласится с подобными высказываниями и имею свою точку зрения по данному вопросу

  10. Baiduru
    September 25th, 2009 07:11

    Не увидел нотки благодарности за этот материал в комментариях. Скажу тогда сам:
    автору огромная благодарность

  11. scaxiarer
    January 14th, 2010 12:20

    А у Вас талант писателя прям :)

  12. ildi
    January 7th, 2011 12:15

    I got a jar of lingonberry jam from Ikea thinking it is redcurrant jam and didn’t know what to do with it.
    anyway I will bake this recipe when the time allows coz can not eat the jam like it is, kind of bitter for my morning toast.

    btw I live in tokyo

People who link to this post:

Leave a Reply

Thank you very much for leaving a comment. I really appreciate it.