In these crazy deadline times, I haven’t had much time for cooking. But somehow this tiny experiment found its way into my tight schedule. I’ve made these vanilla biscuits umpteen times, but only recently I thought of making a tiny indentation in the dough and adding a teaspoon of raspberry conserve before baking them. I used to love these Swedish-style things – sometimes even with a bit of icing sugar on top. And my friend’s 10 year old daughter seemed to like them too. She chomped them down in no time! Now that’s the best compliment any cook can wish for.