Recently I was given some delicious lingonberry jam and knew that a simple yet phenomenal treatment of the jam was in order. I often think that when you have a spectacular ingredient, the best thing to do is find a simple way to show it off. At the risk of sounding cliche, this recipe really is all about using the best possible highest quality ingredients. That means not only excellent jam, but high-quality and luscious butter and vanilla. Yes you can substitute other kinds of jam, stick to the dark berries and fruits that are free of preservatives or artificial ingredients so you can REALLY taste the fruit. Also, the dough is quite sweet so I find it best to use a jam on the tart side so that these aren't totally sugar bombs. If you haven't had lingonberries before, they are somwhat tart like a cranberry so stay with a jam that has a tinge of tartness and they'll be great.
Serve these with a perfectly brewed pot of Early Gray tea and you'll love your little afternoon break or midnight snack.
Makes about 2 dozen cookies
1 c. butter, softened at room temperature
2/3 c. sugar
1/2 tsp. good vanilla extract
2 c. all-purpose flour
1/3 c. lingonberry jam
- Preheat oven to 350˚F. In a mixing bowl, cream butter and sugar together. Beat in vanilla; gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour or until firm enough to handle. Scoop off dough with a large melon baller and roll into 1 inch balls. Place about one inch apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center. Squeeze together any areas that crack apart. Fill the indentations with jam.
- Bake about 25-30 minutes or until edges are lightly browned. Remove from oven and transfer cookies to a cooling rack with a spatula. Cool completely and enjoy!