A raspberry cave is a Swedish short bread cookie filled with jam. I made these for an international-themed potluck at Mia's preschool several years back, and I have made them many times since. They are a favorite with Mr. J.
14 T butter, at room temperature
½-3/4 cup sugar
½ tsp vanilla
1 ¾ cups flour
1 tsp baking soda
1 tsp cinnamon
raspberry jam (or use lingonberry, which is a Swedish favorite)
30 medium paper cups (I use regular muffin cups)
Heat the oven to 375° F.
Cream the butter, sugar and vanilla. Add the flour, combined with baking soda and cinnamon. Divide the dough into 30 pieces. Roll each piece into a ball and put in a medium sized paper cup. With your finger, make an indention and fill it with jam.
Bake on a cookie sheet in the middle of the oven for about 12 minutes.