Cardamom Cloudberry Thumbprint Cookies
Of course, I had to create a Nordic-inspired Christmas treat this year! These tender and moist thumbprint cookies are seasoned with freshly ground cardamom, rolled in cardamom sugar, and filled with Swedish cloudberry preserves. Cloudberries are extremely rare arctic berries that taste like vanilla-laced apricots. Cloudberry preserves are sold on Amazon and in specialty Nordic stores. If you are having trouble finding them, lingonberry jam would be an excellent, more easily accessible Nordic swap. Happy baking, and God Jul!
Prep Time: 5 minutes | Chill Time: 30 minutes | Cook Time: 12 minutes
Yields: 2 dozen cookies
Ingredients:
1 cup salted butter, softened (I use Danish butter, but any kind works. Use vegan butter to make this recipe dairy-free)
1/3 cup cane sugar
1/3 cup brown sugar
1 egg yolk
1 tsp vanilla extract
2 1/4 cups all-purpose flour (can sub gluten-free all-purpose flour)
2 tsp cornstarch
1/2 tsp kosher salt
1/2 tsp freshly ground cardamom (you can grind your cardamom in a clean coffee grinder)
1/3 cup cane sugar (for rolling)
1/2 tsp freshly ground cardamom (for rolling)
1/4 cup cloudberry preserves (or lingonberry)
Method:
In the bowl of a stand mixer, cream the softened butter.
Add the cane sugar and brown sugar and beat on medium-high speed until well combined.
Add the egg yolk and vanilla extract to the bowl. Beat until well combined. Scrape down the bowl as needed to ensure that everything gets mixed properly.
In a separate large bowl, whisk together the flour, cornstarch, salt, and 1/2 tsp of freshly ground cardamom.
With the mixer on low speed, slowly add in the dry ingredients until completely combined.
In a shallow bowl, combine the 1/3 cup cane sugar and other 1/2 tsp of freshly ground cardamom.
Scoop the cookie dough into tablespoon-size balls and roll well with the palms of your hand.
Roll each cookie dough ball in the cardamom sugar mixture and place on a small parchment paper-lined baking sheet (one that will fit in your freezer). Use the back of a teaspoon and gently create a thumb-sized indent in each cookie. If the dough cracks, gently pinch it back together. Repeat until all cookie dough has been used.
Freeze the cookies for 30 minutes.
Preheat your oven to 375°F.
Place the cloudberry (or lingonberry) preserves in a small microwave-safe bowl and microwave for 10 seconds. This will help make the preserves easier to stir.
Using the teaspoon you used to indent the cookies, place 1 tsp of filling in each cookie—or fill each cookie until the preserves reach the brim.
Place the cookies on a larger parchment-lined baking sheet 2 inches apart, and bake for 12 minutes or until they are lightly golden on the edges.
Let the cookies cool on the baking sheet. Enjoy! These keep in an airtight container at room temperature for 2-3 days.
