Guess what? Hindbærkager is Danish for raspberry cakes. Literally. Which is exactly what these are. Except Sharon Tyler Herbst calls them ribbon cookies.
They are, however, just a little cake-like. After forming the dough into six 3/4″ diameter logs and using my little finger to make a groove in each, I baked them for about ten minutes, then took the cookie sheets out of the oven to fill the grooves. Except the dough had risen almost enough to obliterate them. I laid the rich red raspberry jam in what was left of them anyway, and returned the pans to the oven for another ten minutes or so. Then, after they’d cooled for a bit, sliced them into one-inch pieces and put those on a rack to cool completely.
Rich with butter and sugar, they are beautiful and easy to make, and the red raspberry is as pleasing to the eye as it is to the tongue. Yum.