swedish teas

Well, I don’t know if they’re really Swedish.

But that’s what Jaclyn’s mom calls them and she gave me the recipe.

She lives in Nova Scotia, but I thought Nova Scotian Swedish teas would be just too long for a title. And possibly a little confusing.

You might look at them and call them jam cookies or thumbprint cookies, but as we have established, they are really Swedish teas.

These Swedish teas are rich and buttery and pleasingly soft. You can taste the brown sugar shining through.

The original Swedish Teas have been a staple in my house for years, and now I have converted them to be gluten-free.

I’ve changed the technique a bit without gluten, so I’ll give you the two versions.

P.S. Speaking of Swedish tea, did you know that Earl Grey Cream tea is very popular in Sweden? It is the perfect accompaniment for these Swedish tea cookies.

original swedish teas

bakes about 36 cookies

1 c. butter, at room temperature

1/2 c. brown sugar

1 tbsp. vanilla extract

2 egg yolks

1/4 tsp. salt

1 3/4 c. wheat flour

jam (I like apricot and plum best)

Preheat oven to 350 degrees Fahrenheit. Line two cookie trays with parchment paper.

Cream the butter and brown sugar together. Add the vanilla, egg yolks and salt, and mix well.

Stir in the flour.

Roll into balls and place on lined cookie tray. Use your thumb or finger to make a small indentation on the top of each cookie.

Place a small dollop of jam in each indentation.

Bake for 8 to 10 minutes. They are done when they are slightly golden brown along the edges, but not crackling.

gluten-free swedish teas

bakes about 36 cookies

1 c. butter, at room temperature

1/2 c. brown sugar

1 tbsp. vanilla extract

1 egg + 1 egg yolk

1/2 c. sweet white sorghum flour

1/3 c. ground almonds

1/3 c. tapioca starch

1/3 c. cornstarch

1/4 c. sweet rice flour

1 tsp. xanthan or guar gum

1/4 tsp. salt

jam (I like apricot and plum best)

Preheat oven to 350 degrees Fahrenheit. Line two cookie trays with parchment paper.

Cream the butter and brown sugar together. Add the vanilla and egg yolks, and mix well.

In a separate bowl, stir the sorghum, ground almonds, tapioca starch, cornstarch, sweet white rice flour, xanthan gum and salt together. Combine well.

Stir the flour mixture into the creamed mixture.

Use two teaspoons to drop small balls on the lined trays. Leave room for them to spread when baking.

Dip your thumb or finger in a little sweet rice flour to keep it from sticking. Use it to make a small indentation on the top of each cookie. Place a small dollop of jam in each indentation.

Chill in the fridge for at least 10 minutes.

Bake for 6 to 7 minutes. They are done when the edges are slightly golden brown.

Leave them to cool on the pan for at least 15 minutes before transferring to a rack – they are fragile just out of the oven.