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.
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.
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!
Lingonberry Linzer Cookies
- 1 3/4 cups all purpose flour
- 1/2 cup whole wheat pastry flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup whole or sliced almonds
- 1/4 cup brown sugar
- 1 cup butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 1 egg
- lingonberry jam you can use any jam you prefer.
- Place almonds and brown sugar into food. Pulse until the almonds are a fine meal. If you don't have a food processor, use a blender and pulse in small batches.Combine flours, almond meal, cinnamon, salt and powdered sugar in medium sized bowl. Set aside. In another bowl, add butter and powdered sugar. Beat until light and fluffy. Scrape down the bowl. Add egg and vanilla. Mix to combine. Scrape down bowl again. Add in flour mixture. Again, mix to combine. Scrape down bowl and mix just another minute. You want to be careful not to overmix. Remove from bowl and wrap in saran wrap. Place in fridge for at least 2 hours. I really prefer to make the dough the day before. If this isn't an option, no big deal!Once the dough is chilled, remover from fridge.Preheat oven to 350 degrees. Prep 2 pans with parchment for baking. Generously flour surface for rolling the dough. You will see in the video I needed to do this a few times. I don't generally like to do this, but in this case it was good to do. Roll dough, being mindful it isn't sticking to countertop. Use your cookie cutter to cut equal parts tops and bottoms. Carefully move cut cookies to baking sheet. They will spread a little, so be mindful of that when spacing. You can see from the photos, I place mine a few inches apart and that was perfect.Place in fridge for about 10 minutes to chill. Bake for 6-8 minutes. I like my cookies to be soft and tender, if you like them more crispy than that, bake for 8-10 minutes. They go pretty quick as they are so thin.Remove from oven and allow to cool for a minute or 2, then carefully place on cooling rack. Allow cookies to cool completely before assembling. Sprinkle the tops with powdered sugar. Place a small amount of jam on the bottom hal of cookie. I used about 1 1/2 tablespoons on mine. This will of course depend on your prefence. You might like a little more, you might like a little less. Top with the tops. They are a soft cookie, so be careful not to break when you are setting the top on. Now, sit back and enjoy. You definetly deserve it!!