Jordgubbsgrottor (Swedish Strawberry “Caves”)

Yield: 3 dozen cookies

Ingredients

• 2 cups + 2 Tbsp (255g) all-purpose flour
• 6 ¾ Tbsp (85g) granulated sugar
• ½ tsp salt
• 14 Tbsp (200g) unsalted butter, room temperature
• ½ cup (144g) Oregon Growers Strawberry Spread

Directions

1. Heat oven to 400°F. Line two baking sheets with parchment paper; set aside.
2. In the bowl of a stand mixer, whisk together flour, sugar, and salt. Attach paddle, then beat in butter until you have cookie dough.
3. Form dough into balls that are roughly 2 teaspoons each. (A small cookie scoop is super helpful here.)
4. Place dough balls on prepared baking sheets. Press index finger straight down into centre of each cookie, forming the “cave.” Fill each cave with ¹/₈ to ¼ teaspoon strawberry jam.
5. Bake until edges are the slightest bit golden, about 10 minutes.
6. Allow to cool on baking sheet for 5–10 minutes, then transfer to wire rack to cool completely.

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Source: Lindas Bakskola & Matskola