Lingonberry sandwich cookies



35 min


1 h 40 min


35 cookies

Lingonberry sandwich cookies

These festive Viennese sandwiches are filled with bright berry jam and dusted with icing sugar to finish.


  • 1 1/4 cups all-purpose flour
  • 3/4 cup ground almonds
  • 1/8 tsp salt
  • 3/4 cup unsalted butter , at room temperature
  • 1/3 cup granulated sugar
  • 1 egg yolk
  • 1/2 tsp almond extract
  • 2/3 cup lingonberry or red currant jam
  • icing sugar , for garnish


  • STIR flour with almonds and salt in a medium bowl.
  • BEAT butter with sugar in a large bowl, using an electric mixer on medium-high, until fluffy. Beat in egg yolk and almond extract. Using a wooden spoon, gradually stir in flour mixture until combined. Divide dough into 2 portions. Form into discs, wrap with plastic wrap and chill in freezer until firm, about 30 min.
  • POSITION racks in top and bottom thirds of oven. Preheat to 350F. Line 2 large baking sheets with parchment. Roll out each disc on a floured counter until 1/4 in. thick. Cut out cookies with a 1 1/2-in. round cutter. Arrange on prepared sheets. Roll scraps into a ball and chill until firm enough to roll again.
  • BAKE in top and bottom thirds of oven, switching and rotating sheets halfway through, until edges are lightly brown, 14 to 16 min. Transfer cookies to a rack to cool completely. Repeat with remaining dough.
  • SPREAD 1/2 tsp of jam each on half the cookies. Sandwich with remaining cookies. Dust with icing sugar.

Cookie decorating: How to fill a piping bag

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Nutrition (per cookie)

  • Calories
  • 89,
  • Protein
  • 1 g,
  • Carbohydrates
  • 8 g,
  • Fat
  • 6 g,
  • Fibre
  • 1 g,
  • Sodium
  • 36 mg.
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