Cloudberry Jam Thumbprints

So how come nobody told me I can’t count? I accidentally wrote “the eighth day” twice in a row. I’d fix it, but I’m too tired. Hence my lateness in posting this 10th day recipe. I heard of cloudberries a long time ago, and only recently tried them. They sound dreamy, don’t they? They look much like raspberries, but grow in northern climates, such as in Scandinavia and Canada. They’re often made into jam, which is really the only way the rest of us can get them. I found the jam in the picture at IKEA, but you can also buy it on amazon.

Cloudberry Jam Thumbprints

    • 2 sticks (16 tablespoons) of butter at room temperature
    • 1 cup sugar
    • 1 egg
    • 1/2 teaspoon vanilla
    • 1 teaspoon lemon juice
    • zest of one lemon
    • 3/4 teaspoon salt
    • 3 cups unbleached all-purpose flour
    • 1/4 cup of almond flour or very finely ground almonds
    • 8-12 ounces cloudberry jam

1. Preheat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and the sugar until light and fluffy. Add in the egg and incorporate well, scraping down the bowl as necessary. Mix in the vanilla, lemon juice, and lemon zest, and mix on high until well combined.

2. Add the flour and salt, and mix until just combined. Shape dough into balls the size of cat’s eye marbles, and roll in almond flour. Place on cookie sheet and press your finger in the center of each to make an indentation almost halfway down. Place shaped cookies in the freezer for ten minutes, or in the refrigerator for 20. Bake for 7 minutes, then use the handle of a wooden spoon to press the indentations back down. Bake for 5 minutes more.

3. Let cool on a wire rack. While they are cooling, heat jam in the microwave for about 30 seconds. Press jam through a strainer. Fill the indentations in each cookie with 1/2 teaspoon jam. Allow to set, and serve. Keep in an airtight container for 1-2 days.

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