Recipe: Swedish Red Lips

swedish red lips 

   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! 
 
Ingredients:


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.)
 
Instructions:
 
    Preheat oven to 375*F.  In a mixing bowl, beat butter until fluffy. 

butter

Softened butter....

    Next, beat in the sugar. 

sugar

Brown Sugar....

    Lastly, add in the flour and mix until fully combined and dough forms a loose 'ball' in the mixer. 

flour

Adding the flour....

dough

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

Rolling the dough....

    Place on a parchment lined baking sheet. 

dough portions

    Make indentations in the center of each cookie with your thumb. 

thumbprint

Making the thumbprint...

    With a small spoon, fill in the indentations with your favorite jam.  

jam

Red Plum Jam....

spooning in the jam

Spooning the jam into each thumbprint....Note: This spoon was too big, I had to switch to a smaller one! :)

Ready for the oven!

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!