Swedish jelly cookies from Maida Heatter's Book of Great Desserts by Maida Heatter

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • ashallen on September 15, 2019

    Dainty-sized (1-1.5-inch diameter) shortbread-type cookies with a great buttery flavor that's not overwhelmed by the jam pocket. The recipe doesn't specify the amount of jam to use - I believe I used ~1/4 cup. Both sour cherry and blackberry jam worked great. Salt level seemed low - I'd bump it up to 1/4 tsp next time. Forming the cookies was a bit fiddly. Dough was on the dry side and cracked while I was using the spoon handle to make the jam pocket. I ended up gently pressing the dough in each cookie back together so the jam wouldn't have openings to ooze through during baking. Perhaps adding some additional egg yolk or cream to the dough during mixing would help. Kept well over several days. Shirley Corriher's "Bakewise" book has a very similar (but apparently further optimized) recipe called "Buttery Jelly Jeweled Cookies" that would be good to make and compare to this recipe.

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