Swedish
“Dumle” Cookies (“Dumblegrottor”)
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- Prep time 10 minutes
- Cook time 30 minutes
- 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
Test Kitchen Notes
This recipe appears in episode 4 of our series, "What's For Fika?" —Food52
Ingredients
-
1 3/4 cups
(210 grams) all-purpose flour
-
1/4 cup
corn meal (30 g)
-
2/3 teaspoon
baking powder
-
1/2 teaspoon
salt
-
1 cup
(226 grams) butter, softened & cut into pieces
-
1/2 cup
(100 grams) granulated sugar
-
1 teaspoon
vanilla extract
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18 to 20 Dumle candies (buy on Amazon or BonBon, if located in NYC)
Directions
- 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).
- 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.
- 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.
- Place a Dumble candy right on top, pressing it slightly into the cookie dough.
- 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.
- Sprinkle with flakey sea salt before serving.
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