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Prep time
10 minutes
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Cook time
30 minutes
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makes
16
Author Notes
Dumle grottor, or “grottor” in general, is Sweden's version of a thumbprint cookie. They’re often made with jam, but it’s also common to make them with Dumle candies, as I do here. Dumble candies are essentially milk chocolate-coated caramels, so if you can’t get your hands on them (I order mine from Amazon or from the Swedish candy store in NYC, BonBon) you can use any chocolate-covered caramel candy.
Typically this type of cookie is more like a shortbread cookie–crumbly, buttery, and a little on the drier side. Rather than quickly pulsing cold butter into the dry ingredients like you normally would, I make a soft dough with room temperature butter. This lends itself to a slightly chewier cookie, which is nice with the melted caramel.
You’ll also notice these have a little cornmeal and that’s because I wanted to add a hint of nuttiness and extra chew.
Tips & Tricks:
• Store them in an airtight container or sealable plastic bag at room temperature for up to a week.
• Make the dough a day or two in advance and store it in the fridge until ready to use.
• As mentioned above, if you can’t find Dumle candies, you can swap it with any other type of caramel or chocolate caramel.
—Nea Arentzen
Ingredients
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1 3/4 cups
(210 grams) all-purpose flour
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1/4 cup
corn meal (30 g)
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2/3 teaspoon
baking powder
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1/2 teaspoon
salt
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1 cup
(226 grams) butter, softened & cut into pieces
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1/2 cup
(100 grams) granulated sugar
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1 teaspoon
vanilla extract
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18 to 20 Dumle candies (buy on Amazon or BonBon, if located in NYC)
Directions
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Heat oven to 375ºF with a rack in the center position. Spread 20 cupcake liners out on a rimmed baking sheet (it’s okay if some of them are touching).
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In a large bowl, combine the flour, sugar, cornmeal, baking powder, and salt. Add the butter, then use a spatula or a hand held mixer until just combined and the dough is smooth. Mix in the vanilla.
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Use a tablespoon cookie dough scooper (or two spoons) to scoop out balls directly into the cupcake liners. Gently press the cookie dough down with your fingertips, using a touch of water to create an even surface.
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Place a Dumble candy right on top, pressing it slightly into the cookie dough.
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Bake until the caramel candy is melted and the cookie is lightly golden brown, rotating the baking sheet periodically for a more even bake, 16 to 18 minutes.
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Sprinkle with flakey sea salt before serving.
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