Gooseberry thumbprint cookies

The gooseberry plant that I planted in spring was a huge disappointment as I only got five berries. Yes, five fem pięć cinque 5. Luckily for me there is gooseberry jam at IKEA.

    Gooseberry thumbprint cookies
    30 cookies

    450 ml flour
    100 ml sugar (vanilla infused)
    1 tsp baking powder
    200 gram butter

    Around 100-200 ml gooseberry jam

    Pre-heat convection oven to 175 degrees C.
    Mix butter and sugar with an electric beater until light and fluffy. Add flour and baking powder.
    Divide dough in 30 walnut sized pieces and roll each to a ball.
    Put each cookie in a small paper cup (småbrödsform in Swedish).
    Press a thumb in the center of each cookie and fill with jam.
    Bake the cookies until lightly golden, around 10-15 minutes.

7 Responses to “Gooseberry thumbprint cookies”

  1. Anne
    September 22nd, 2008 08:33

    Hoping for a slightly larger harvest next year! :)

  2. Amrita
    September 22nd, 2008 12:41

    Yum…those cookies look deliciously cute! I’m gonna try ‘em with strawberry pulp or applesauce.

  3. Reeni
    September 23rd, 2008 22:48

    I never had a gooseberry!! They look so yummy!!!

  4. Helen Brosche
    October 1st, 2008 01:24

    I tried making these yummy looking biscuits this morning using kiwifruit jam instead of gooseberry. They didn’t work nearly as well as yours :( I do have a strike against me, as I have to use gluten free flour. They puffed up during cooking then flattened out inside the patty cake wrappers. They taste alright, but certainly a disaster to look at!

  5. Dagmar
    October 1st, 2008 12:22

    Helen: I’m sorry to hear that I didn’t work out with gluten free flour!

  6. Dagmar
    October 1st, 2008 12:22

    Helen: I’m sorry to hear that I didn’t work out with gluten free flour!

  7. Steve and Seánan
    October 2nd, 2008 14:53

    That corn had us all but drooling. It is a perfect statement of the season.

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