Jam Caves, Scandinavian Thumbprints
The first time I visited Kantine in SF it was raining cats and dogs (where does that saying come from?). I made the mad dash from my car into their very cute and inviting space. I ended up with a Semlor-a cardamon-flavored bun filled with almond paste and whipped cream, and a terbike, similar to an almond croissant. Finally, I couldn’t resist grabbing the last Jam Cave left on the platter.
Think Thumbprints
After perusing their pastry case and saying “I’ll take one of those, and one of those, and…” I sat down with a cup of coffee and pulled out the Jam Cave. Are you thinking, what’s a jam cave? Think thumbprint, a buttery, tender, rich, thumbprint filled with a sweet-tart jam. I took a bite of my Jam Cave and returned to the counter, grabbed a copy of her Scandinavian from Scratch, scanned it for the Jam Cave recipe, and bingo, found it. I left with a box of pastries and a signed cookbook. The little voice in my head whispering make these cookies soon.
My favorite treats by Kantine are Cardamon Morning Buns, Caramel Slices, (notes here), and Jam Caves.
It didn’t take me long to pull out the book and make her delicious Jam Caves.
The dough is shaped into logs and cut into eight pieces. I found it easier to roll the pieces into balls, slightly flattening each and creating the depression for the jam. Instead of my thumb, I used my heart-shaped stamp made by the hubster.
You can use your thumb to make a circular jam indentation or your pointer finger pressed in a V to make a heart shape. I have a heart-shaped stamp courtesy of the hubster.
Sprinkle raw sugar or Demerara Sugar before baking and filling with jam. Transfer the jam to a squeeze bottle with a large nozzle. The recipe calls for black currant jam, feel free to use your favorite jam. I like raspberry jam. A squeeze bottle makes quick work of filling the cookies.
The weight and volume of the powdered sugar in the recipe looked a little off. I made a command decision to go by weights. It was a good decision as the cookies turned out pretty darn yummy. But, just to be sure, I visited Kantine to try one of their Jam Caves and compare. Lucky for me, Nicole was there so I asked her about the recipe. Yep, use the weight measurement. No scale? Use 1/2 cup of powdered sugar not 1/3 cup as stated in the book.
Scandinavian Whoppers
Feel free to roll the dough into a longer log and cut 10-12 pieces for slightly smaller cookies. Reduce baking time accordingly. These are bakery-sized cookies almost 2 inches in diameter. Roll the dough into a longer log and cut into 10-12 pieces for smaller cookies. Reduce baking time accordingly. The cookie is softer, and less short than a classic thumbprint. My guess is that egg yolks contribute to the lighter, cakier, texture.
This would make a great addition to any holiday cookie box.
Jam Caves
Ingredients
Cream mixture:
- 1 cup plus 2 tablespoons unsalted butter, at room temperature 256 grams
- 1/3 cup granulated sugar 66 grams
- 1/2 cup powdered sugar 62 grams
- 3 egg yolks
- 1 teaspoon vanilla extract
Dry Ingredients:
- 3 cups all-purpose flour, plus more for dusting 384 grams
- 1½ teaspoons baking powder
- ¼ teaspoon kosher salt to finish
To Finish Cookies:
- 1 large egg
- 1 tablespoon demerara sugar
- ¾ cup black currant jam or jam of choice 150 grams
Instructions
- In a bowl, whisk together the flour, baking powder, and salt. Set aside. Preheat the oven to 350°F (175°C).
- Line 13 by 18-inch (33 by 46 cm) baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and powdered sugar on medium until soft and creamy, pausing halfway through to scrape the sides and bottom of the bowl with a rubber spatula, 2 to 3 minutes.
- Add the flour mixture to the butter mixture and mix until all the ingredients are well incorporated. The dough will be fairly thick. Divide the dough into two equal portions.
- Lightly dust a work surface with flour, then roll each ball of dough into a log about 12-16 inches (30 cm) long. Cut each log into 8-12 cookies at 1½-inch (3.5 cm) intervals and arrange them on the prepared baking trays, spaced 2 to 3 inches (5 to 7.5 cm) apart.
- Use your thumb to make a careful depression in the top of each cookie. Your thumb should come about ¼ inch shy of the baking tray. Be careful not to push all the way through the dough. As you press down, the cookie will expand into a rounded shape. Don’t worry if the edges of the dough crack a little.
- In a small bowl, whisk the egg with a fork. Using a pastry brush, lightly brush each cookie with the egg wash, focusing on the edges. Sprinkle the tops with the demerara sugar.
- Drop a heaping teaspoon of the jam into the center of each cookie.
- Bake for 17 to 20 minutes, rotating the baking trays halfway through from top to bottom and front to back, until golden at the edges and the jam is set. Transfer them to a rack to cool completely. Store the cookies in an airtight container, where they will stay fresh for up to 3 days.