Swedish jam cookies

I’m not sure why these are called Swedish jam cookies. But damn they are super delicious!! Well, the jam part I can understand, these cookies are sandwiched together with some great tasting jam. I like using cherry jam as the filling, the cherry jam just complements the great buttery and almond taste of these cookies.

These cookies almost reminds me of a butter biscuit. What sets this cookie apart from the rest is definitely the fine almond topping on the cookie. The are a great addition to the Christmas cookie tin, or even as a nice coffee time treat. Last year I compiled a list of all our favorite cookies to bake during the holiday season, but this one surely needs to be added.
check out some great cookie recipes here if you are looking for some inspiration. The Christmas Cookie tin

But back to the Swedish jam cookies. This recipe makes around 48 cookies, depending on the size of the cookies you choice to make.
Let me know what you think….

Ingredients

500g Butter, soften
250 ml White sugar
2 Egg, separated
1kg Cake flour
Topping:
90 ml Grounded almonds
60 ml White sugar
(Mixed together)
Filling:
+/- 200ml Smooth cherry jam (Or any smooth jam of your choice)

Directions

Using an electric mixer, mix together the butter and sugar until light and fluffy. Now add the egg yolks in one at a time, make sure to mix well after each addition.

Add 500ml of the cake flour to the butter mixture and mix slowly until all the flour is incorporated. Now add the remainder of the flour. You will have to use your paddle attachment to allow you to knead the dough. Alternatively you can turn the dough out on a lightly floured surface and knead the dough until it all comes together and forms a ball.
Divide the dough into two and tightly wrap with clingwrap. Allow the dough to rest in the fridge for an hour.

In the mean time, grease 2 or more baking trays and set them aside.
When the dough has rested for an hour, remove them from the fridge.
Start to preheat the oven to 180˚C.
While the oven is heating up, unwrap the first half of the dough.
Roll the dough out to around ½ cm thick. Use a cookie cutter and cut out the shapes, place these on the prepared baking tray and bake for around 10 minutes or until the cookies are light golden brown.

Now roll out the second half of the dough to the same thickness. Use a cutter with inner cut out, so that the jam will be exposed once you have assembled the cookies. Carefully cut out the toppers and place them on the baking tray. Lightly beat the egg whites with a fork. Now paint the cookies using a pastry brush with the egg whites. Before they dry sprinkle the topping over the cookies. Now bake them until lightly golden brown.
Allow the cookies to cool down on a cooling rack.

Once they are cooled use about ½ a teaspoon of jam per cookie. Smear the jam on the solid cookie and place the top cookie on top.

Allow the cookies to sit for an hour, then store them in an airtight container.