Hallon Cookies 20.000

Deb Lindsey for The Washington Post

Holiday Cookies 2013 Dec 4, 2013

Potato flour gives these Scandinavian jam-filled treats a soft, homey texture.

You'll need a 2-inch heart-shaped cookie cutter and a 1 1/2-inch round cookie cutter. If you have a smaller version of each of those cutters, it can be used to cut out the centers in half the cookies to create the center for jam. Otherwise, you'll need a sharp knife and a steady hand.

Make Ahead: The dough needs to be refrigerated for 1 hour. The unbaked cutout/layered cookies need to be refrigerated for at least 30 minutes. The cookies can be stored between layers of wax paper in an airtight container for up to 2 weeks.

20 layered cookies

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 20 layered cookies

  • Scant 1 2/3 cups flour, sifted
  • Scant 1/2 cup potato flour, sifted
  • 1/2 cup superfine sugar
  • 1 teaspoon baking powder
  • Pinch salt
  • 1 vanilla bean
  • 15 tablespoons (1 7/8 sticks) cold unsalted butter, cut into small pieces
  • 1 large egg, beaten
  • 1/4 to 2/3 cup raspberry jam


Combine the flours, sugar, baking powder and salt in a mixing bowl. Split the vanilla bean lengthwise, then scrape the seeds inside into the bowl; discard the scraped-out bean halves, or bury them in a container of sugar to create vanilla sugar for another use.

Add the butter and half of the egg. Use your fingers or a pastry cutter to work the butter into the mixture to form a fairly smooth dough. Cover and refrigerate for 1 hour.

Line three baking sheets with parchment paper or silicone liners.

Place the dough between large sheets of parchment paper; roll to an even 1/2-inch thickness. Peel off the top layer of paper. Cut out a total of 20 hearts and 20 rounds, rerolling the dough as needed and transferring the cutouts to the baking sheets as you work.

Cut out the centers from half of the hearts and half of the rounds; that dough can be rerolled as well. Refrigerate to firm up for at least 30 minutes and up to overnight.

Preheat the oven to 400 degrees.

Brush the tops of the plain hearts and rounds (with centers intact) with half of the remaining beaten egg. Top with corresponding center-less hearts and rounds to create a total of twenty 2-layered cookies. Fill each cut-out center with jam. Brush the tops/rims of the assembled cookies with the remaining half of the beaten egg.

Bake one sheet at a time for 10 to 12 minutes, until browned on some of the edges. Transfer the cookies to a wire rack to cool completely before serving or storing.

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Recipe Source

Adapted from "Scandinavian Christmas," by Trine Hahnemann (Sterling, 2013).

Tested by Alaynah Boyd.

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