Facebook is marvelous for keeping in touch with friends and family. With my browsing history it also displays some marvelous bakes. I

Facebook is incredibly bad at providing accurate, truthful news. Lucky, for me, the years I declined to read any of that, and when given the option selected “Show Less” of those posts. Hence, overall, my Facebook experience is marvelous.

Hallongrottor, Swedish for “raspberry cave,”came to me on Facebook yesterday. Basically, it is a shortbread cookie with fresh raspberry jam baked in a well lined the center. What’s not to love? In America they are called “thumbprint cookies.” My name for them is “delicious.”

Hallongrottor Recipe

INGREDIENTS
• 9 Tbl butter, softened
• ⅓ c sugar
• ¼ tsp salt
• 1 tsp vanilla paste
• 1 c flour
• 3 Tbl potato starch
• ½ tsp baking powder
• ¼ – ½ c raspberry jam
• Powdered sugar for garnish.

METHOD

1. With a rubber spatula, mix the butter and sugar in a mixing bowl until combined. Mix in the salt and vanilla paste. In a smaller bowl, whisk the flour, potato starch, and baking powder together. Add the flour mixture into the butter mixture and gently combine them until you have a soft dough.
2. Line a 12-cup cupcake tin with seven paper liners. Using a spoon or ice cream disher, divide the batter among seven cups. Only fill the cups about three-quarters full.
3. Using the handle of a wooden spoon or a wine cork, press a deep divot into each cookie. Fill the caves with raspberry jam. Pop the hallongrottor into the fridge for about 10 minutes while you preheat the oven to 350°F.
4. Bake for 15-20 minutes or until just a hint of color appears on the edges. Cool the hallongrottor completely on a wire cooling rack. Dust the tops with powdered sugar before serving.