This Norwegian cookie has lingonberry jam sandwiched between two almond cookies with a cute cutout on the top that lets the red jam peak through.
-By Carrie (Strommen) Lennie
2 cups all-purpose flour
2/3 cup finely ground almonds (about 2 oz.)
1/4 tsp ground cinnamon
1 cup butter, softened at room temperature
2/3 cup granulated sugar
1/2 tsp vanilla extract
1/2 cup lingonberry jam (hard to find, but worth it – substitute with raspberry if you must)
- In a small bowl, combine flour, almonds, and cinnamon; set aside. In a large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg and vanilla; mix well. Add flour mixture; mix only until incorporated. Divide dough into two pieces; press into small disks, about 1 inch thick. Wrap separately in plastic wrap and refrigerate 2 hours or until firm enough to roll.
- Preheat oven to 350 degrees. On a floured surface, roll out one disc of dough (or break in smaller pieces depending on how much space you have to roll out) to 1/8-inch thick. Use the same cookie cutter, and cut out and even number of cookies. Move to a cookie sheet that is lined with parchment paper. Use a smaller cookie cutter to cut out the center of half the cookies on the tray. The solid cookie will be the bottom of the sandwich, and the cookie with the center cut out will be the top of the sandwich.
- Bake 10-12 minutes or until light golden brown (do not burn). Cool on cookie sheet for 2 minutes; remove from sheet and cool completely. Repeat steps until all cookies are cooked and cooled.
- Invert the bottom cookies so that the flat sides of both the top and bottom cookies will be in the center of the cookie. Spread the flat side of the bottom cookie with the lingonberry jam. Hold the top cookie flat-side down over a bowl and sprinkle with powdered sugar. The bowl will catch the excess sugar. Place the powdered cookie on top of the jam-smeared bottom and press together gently. Let the cookies sit out for a while so the jam has time to set – this will help the cookie hold together better. Store in a wax-paper lined cookie tin with wax paper between each layer of cookies.