Swedish Tea Rings – Thumbprint Cookies
Swedish tea rings are classic thumbprint cookies. They’re made with a thick base of buttery shortbread, rolled in pecans and crowned with a jewel of jam. These beauties are a must on any of our family cookie plates! This recipe originated from my mother’s paternal grandmother and we all look forward to them every Christmas.
Use your very favorite jam for these cookies. Strawberry or raspberry, my favorite, is especially pretty, but there are so many possibilities!
MAKE DOUGH
To start, cream butter and brown sugar until light and fluffy. Add yolk of one egg and mix well. Gradually add the flour until just combined. Using a small cookie scoop or teaspoon, scoop and roll the dough into small balls. You should have about 16 balls.
SHAPE
Place egg white and pecans in two separate small bowls. Using small spoons, roll each dough ball in the egg white and then coat in the pecans. Use your thumb to press a hollow in the center of each ball.
BAKE
Place the cookies on a greased or parchement paper-lined cookie sheet. The egg whites will make these cookies stick, so don’t skip this part.
Bake at 325 degrees for 6 minutes and then remove from oven. Re-print each cookie center with your thumb and bake for 11-14 minutes more.
Cool cookies on cookie rack for a few minutes, before adding ¼ teaspoon of your favorite jam to the center of each cookie.
If you make these, be sure to leave a comment and give this recipe a rating! And of course, don’t forget to tag me on Instagram (@lane_bakery)! I love seeing everything you create.
YOU MAY ALSO ENJOY THESE OTHER COOKIE RECIPES:
No-Chill Cinnamon-Sugar Cut-Out Cookies
Ultra-Thin Chocolate Chunk Cookies
Fresh Ginger Cookies
Cardamom Cookies with Brown Butter Icing
Cappuccino Flats
Swedish Tea Rings
Ingredients
- 1/2 cup butter salted or unsalted
- 1/4 cup brown sugar
- 1 egg separated
- 1 cup flour
- 1/2 cup finely chopped pecans
Instructions
- Cream butter and brown sugar until light and fluffy. Add yolk of one egg and mix well. Gradually add the flour until just combined. Using a small cookie scoop or teaspoon, scoop and roll the dough into small balls. You should have about 16 balls.
- Place egg white and pecans in two separate small bowls. Using small spoons, roll each dough ball in the egg white and then coat in the pecans. Use your thumb to press an indentation in the center of each ball.
- Place the cookies on a greased or parchement paper-lined cookie sheet. The egg whites will make these cookies stick, so don’t skip this part. Bake at 325 degrees for 6 minutes and then remove from oven. Re-print each cookie center with your thumb and bake for 11-14 minutes more. Cool cookies on cookie rack for a few minutes, before adding ¼ teaspoon of your favorite jam to the center of each cookie.