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After finding out how Swedish I am (read more about that here), I have been really curious about Swedish foods and especially during this holiday season. Lingonberry Linzer Cookies are a pretty classic cookie. I am pretty grateful about that, because I just love them! They aren’t technically a Swedish cookie, but it seems like people sure relate them to the Nordic culture. I guess I am doing the same.

These are a tender cookie, with plenty of their flavor coming from the ground almonds that go in the batter. Sandwich that cookie with some lingonberry jam, and you have an amazing cookie.

They are made much easier with cookie cutters, these are the ones I used found on Amazon. If you prefer a smaller cookie, here is another option.

Start by pulsing your almonds in the food processor. In the video I will show what my almond meal looked like. You can also use a almond flour or meal, but I prefer the consistency of using the food processor. If you don’t have a food processor, just use a blender and do smaller batches. By blending the brown sugar and almonds together, the roughage from the sugar helps to break up the almonds more quickly.

Chill your dough. This is really important as this can be kind of tricky dough to work with, it is pretty sticky! It just isn’t really firm dough. Well, it can be, but then your cookies aren’t as tender.

Roll the cookies to about 1/8″thick. Make sure and flour your surface really well when you roll these out. I use way more flour for these, then I would ever normally use. You can see this from the video. Cut bottom layer of cookie and place on parchment lined baking sheet.

Decide on cut out for top layer, I used stars and hearts. Cut tops as well. If you need to reuse your scraps and reroll. I did this twice with my dough. Sometimes you don’t want to do this as your cookies will get tough, this dough is okay to reroll.

Bake 6-8 minutes. I like a tender cookie, so I didn’t bake it very long. If you prefer a crispier cookie, bake a little longer. Remove from oven and allow to cool for a minute or 2 before removing from pan. Allow to continue to cool on cooling rack.

Now, dust the top layer with powdered sugar. This isn’t necessary, or course, but it is really pretty.

Sorry, I had to include a few extras as I was so excited about how the powdered sugar shots turned out.

If you are lucky enough to live near an IKEA, this Lingonberry jam is easy to find. If not, use any type of jam your prefer or have available.

Spread the jam on the bottom cookie. I like quite a bit on mine, you might like less, this is entirely up to you. It is a personal preference!

Carefully place top cookie over jam. Now, try and eat just one. I dare you!

If you are looking for a beautiful new cookie to try this holiday, these Lingonberry Linzer cookies should definitely be it!! The texture and flavor of the cookie is the best!