Swedish Red Lips...
We found this recipe in a Better Homes and Gardens Christmas Cookies magazine 12 years ago. The two slight adjustments we've made to this recipe are the flavor of the jam - the original recipe calls for raspberry or red current jam - we most often use Smucker's Red Plum and we also use brown sugar instead of white. The dough for these thumbprint cookies is much like a shortbread - a Scottish family favorite 'biscuit' my Mom loves. Since this buttery dough is also paired with a lovely jam in this Swedish recipe, its no wonder this is one of my Mom's favorite Christmas cookies to have with a steaming cup of black tea with milk. Special thanks to my sister Candi for helping me with some of the cookie assembly! I hope you all enjoy!
1 cup butter, softened
1/2 cup brown sugar
2 cups white flour
3/4 cup red jam, your favorite flavor (red currant, raspberry, red
plum, strawberry, etc.)
Preheat oven to 375*F. In a mixing bowl, beat butter until fluffy.
Next, beat in the sugar.
Lastly, add in the flour and mix until fully combined and dough forms a loose 'ball' in the mixer.
Adding the flour....
When finished mixing, your dough should look like this....
It should be smooth and pliable and easy to form into a ball.
Roll the dough into 1 inch portions.
Rolling the dough....
Place on a parchment lined baking sheet.
Make indentations in the center of each cookie with your thumb.
Making the thumbprint...
With a small spoon, fill in the indentations with your favorite jam.
Red Plum Jam....
Spooning the jam into each thumbprint....Note: This spoon was too big, I had to switch to a smaller one! :)
Our filled cookies are ready for the oven!
Bake for 12 - 14 minutes until the edges of the cookies are lightly golden brown. Let cool for a few minutes after baking before transferring them to a wire cooling rack. Let cool completely before serving as the jam filling is very hot! Enjoy with a hot cup of tea or coffee! Merry Christmas!