The Ultimate Raspberry Cave Recipe: Unleash Your Inner Chef!

1. Preheat the oven to 350 degrees F (175 degrees C). Line a 16-cup muffin tin with muffin liners.

2. Beat butter and sugar together in a large bowl using an electric mixer until creamy. Add flour, vanilla sugar, and baking powder; beat to combine.

3. Divide dough in half and divide each half into 8 equal pieces. Roll each piece into a ball. Place a ball of dough into each prepared muffin cup; make a small indentation in the center of each dough ball with a flour-coated thumb. Fill each indentation with a teaspoon of raspberry jam.

4. Bake in the preheated oven until lightly golden brown, about 20 minutes.

Tips

You can find vanilla sugar in specialty shops or in some grocery stores. I also know IKEA carries boxes of vanilla sugar in their food market as well.

I have made these cookies with lingonberries, currants, and/or other berry-flavored jams which also work well.

I recently tried to make these half the size using mini-muffin papers and I think I prefer them in the smaller size as they are just easier to eat. You just need to adjust the baking time to 13 to 15 minutes.