Jam Cakes (Swedish Syltkakor)

If you love Nutella and jam, you'll love this recipe Melissa Bahen shared with us today. 
 
Jam Cakes (Swedish Syltkakor)
from Scandinavian Gatherings
makes about 3 1/2 dozen mini muffin-sized cookies
 
  • 1 cup butter, softened
  • 3⁄4 cup sugar, plus more for rolling
  • 1 egg yolk
  • 1 tablespoon vanilla extract
  • 2 cups flour
  • 3⁄4 teaspoon baking powder
  • 1⁄4 teaspoon table salt
  • red raspberry jam
 
 
1. Preheat the oven to 325 degrees F. Line mini muffin tins with paper liners, and set aside.
 
2. In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment, combine the butter and sugar. Beat on medium speed until light and fluffy, about 1 minute. Add the egg yolk and vanilla, and beat until smooth, scraping down the sides and bottom of the bowl as necessary.
 
3. In a small bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the butter-and-sugar mixture and beat on low speed just until the dough comes together.
 
4. Roll the dough into 1-inch balls, roll each ball in sugar, and place each ball in a mini muffin paper. Use the end of a wooden spoon to make a well in the center of each ball. Be careful not to make the well too deep; you don’t want to poke a hole all the way through! If the spoon starts to stick, dip the end in flour first. 
 
5. Spoon the jam into a small ziplock bag. Twist the bag shut (like you would a frosting bag when decorating a cake), snip off one bottom corner of the bag, and pipe a small amount of jam into the well of each ball of cookie dough. Fill the wells just to the top.
 
6. Bake the cookies for 12 to 15 minutes, until the cookies are set but not yet beginning to brown. Allow the cookies to cool completely before removing them from the mini muffin tins.
 
Variations:
 
  • You can use any flavor of jam you like. Raspberry jam’s boldness is a particularly nice contrast to the sweet, buttery cookie base, and the deep-red color is stunning, but strawberry, apricot, and sour cherry preserves are tasty as well.
  •  
  • For a nice change of pace, replace the jam filling with Nutella. In a small bowl, microwave the Nutella for 15 to 30 seconds before putting it in the bag and filling the cookies. At room temperature, it is sticky and hard to work with.
 
Learn more at http://luluthebaker.com/.

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