"Melt in your mouth Swedish thumbprint cookies."
photo by Lalaloula photo by Lalaloula
photo by Lalaloula
photo by Lalaloula photo by Lalaloula
photo by Annacia photo by Annacia
photo by Mami J photo by Mami J
Ready In:
3 doz




  • Preheat oven to 375 degrees F.
  • Cream butter and sugar until light and fluffy. Add sifted flour, and mix well. Shape dough into 1 inch diameter balls and place on cookie sheets. Imprint your thumb in the center to make a 1/2 inch indentation. Fill with your favorite preserves.
  • Bake 10 to 15 minutes or until golden brown at the edges.

Questions & Replies

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  1. I made them. They came out a lil hard but still amazing.
  2. So good and easy. Made as posted with seedless raspberry jam. YUM! Thanks for posting Crafty. Made for Let's P-A-R-T-Y! ~2010
  3. What a great, traditional cookie recipe! I made this for a couple of friends today to get them into the holiday mood and they really enjoyed these classic cookies! :)<br/>I made half the recipe which gave me 17 big cookies that spread out quite a bit during baking.<br/>For the jam I used wild blueberry and in half of the cookies strawberry-guave. Both were received well and looked very pretty.<br/>Your directions were easy to follow and the baking time spot on. I think Ill add this simple yet elegant and tasty recipe to my cookie routine. It surely is a winner!<br/>THANK YOU SO MUCH for sharing this wonderful recipe with us, Crafty Lady!<br/>Made and reviewed for the Aussie/NZ Recipe Swap #46 November 2010.
  4. What a delight these exquisite little cookies are. Think shortbread that is so tender and flaky that they truly do melt in your mouth. They should be harder to make for the wonderful results that you get. The only reason that take the 35 mins is because you need to hand form each one which is certainly not at all difficult and the reward for your patience is so much more than worth it. Made for the Holiday Cookie Exchange in Photo Tag.
  5. My grandfather who was so very proud of his Swedish heritage would have loved these. These are amazingly simple and the flavor is outstanding! I was going to glaze them but after tasting them that would be like guilding the lily. I used Krakus Strawberry preserves, I would recommend one with out alot of chunks of fruit in it. I am going to the Danish bakery in town to purchase some ligonberry preserves for my next batch. I did get closer to 60 cookies when I baked mine....also take care not to let them brown too much, they are also a little soft when they come off the cookie sheet, but will firm up.


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