Sort of Swedish Cookies. Sort of. I’m guessing that these are not *really* Swedish, because when I was looking for cookie recipes, I didn’t find these on the Internets, but the flavors are distinctly Swedish in my mind, so I went with it anyway. Cardamom always reminds me of a family friend from Sweden, who actually was the one who gave me the spatula that is pictured in the photos. She gave it to me at Christmas past so I thought it apt that I bake something that would match. Besides, I had some Lingonberry jam from IKEA. 🙂
Ingredients
1/2 cup sugar
1/2 teaspoon salt
3/4 cup almond meal
1 1/2 cups unsalted butter, softened
2 teaspoons vanilla extract
2 teaspoons ground cardamom
3 cups flour
1/2 cup coarse sugar, such as turbinado or demerara
1/2 cup lingonberry jam
powdered sugar, for dusting (optional)
Directions
In the mixing bowl of your stand mixer, cream together the sugar and butter. Add in salt, extract, cardamom and ground almonds. Mix in the flour until well combined. Let rest for 1 hour in the refrigerator before continuing. This step is important so don’t skip it.
Preheat oven to 325F. Prepare your cookie sheets with silpat or parchment paper.
Scoop general balls of dough (about 2 tablespoons each) and roll into balls. Roll in coarse sugar before placing on baking sheet. Press a thumb or forefinger into each, creating a depression. Bake for 10 minutes. Remove from oven and with the back of a wooden spoon, redefine the depression and fill with 1/2 teaspoon of the jam. Return to oven and bake for an additional 10-12 minutes. Transfer to a wire rack to cool completely. Once cooled, dust lightly with powdered sugar (optional).
