We’re kicking off 12 Days of Sweet Tea Christmas with a scrumptious family-favorite cookie recipe! Keep an eye out for my buddy FrosTea (see what I did there?) to catch all the Christmas goodness!
Say what?!!!! It’s December! When Kirsten told me she was working on posts for 12 Days of Sweat Tea Christmas, we tossed some recipes ideas around and ultimately decided that I should make cookies. It is that time of year after all. 😉 Today I’ll be serving up some simple Lingonberry Cookies.
For this recipe I wanted to use a cookie recipe that my mom has been making for-EVER. When I asked her for the recipe I thought that it was something that I would have to deconstruct measuring cup by measuring cup and pinch by pinch. I thought it was one of those she had tucked in her brain… nope, not so much. Instead she pulls out one of those mini cookbooks (this one by Pillsbury) that you pick up at the supermarket checkout.
Seriously?! We both had a good laugh when I told her that I had NO idea… and she’s been making these for us for 20ish years easily. LOL! So I snapped a quick picture of this little tattered, it’s-been-around-awhile recipe for Split Seconds and contemplated how I would make these cookies. Because we know that Christmastime certainly deserves a kicked up version.
I knew that I didn’t want to use just any jam/preserves. I’ve been meaning to use lingonberries for something other than a side with my Swedish meatballs. So off to IKEA I went to get a jar. Plus the beautiful red color and the bright tart flavor is perfect for the season, wouldn’t you agree? I also decided to spice the cookies up just a bit with a little cinnamon and nutmeg.
True to the original recipe name, these came together quickly. Which is good during this hectic time of year. I hope that you all have a beautiful and merry Christmas season! As you gather with your loved ones to celebrate pass a plate of Lingonberry Cookies and enjoy!
- ⅔ c sugar
- ¾ c (1½ sticks) butter, room temperature
- 1 egg
- 1 Tbsp vanilla
- 2 c flour
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp nutmeg
- 1 tsp cinnamon
- ½ - 1 c lingonberry preserves
- Heat oven to 350 degrees. In a small bowl whisk the flour, baking powder, salt, nutmeg, and cinnamon and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy.
- Add the egg and vanilla, beating well and scraping down the bowl as needed.
- With the mixer on low speed, add the dry ingredients in 3 additions until just incorporated.
- Chill the dough in the refrigerator for 15 - 20 minutes.
- Turn the dough out onto a lightly floured surface. Shape it roughly into a rectangle and cut it evenly into four parts.
- Roll each quarter into a log approximately 13 - 14" long and flatten it out. Place it on a cookie sheet or bar pan (at least 9" x 13", I used a 10" x 15" bar pan) and repeat for the remaining 3 quarters. If you like, you can dust each log with granulated sugar.
- Using the back of a teaspoon, gently press down the length of each log. Evenly spread the lingonberries down the center of the well you created and repeat for the remaining 3 logs.
- Bake for 15 - 20 minutes, until lightly golden brown.
- Cool in the pan for about 5 minutes and carefully cut the cookies into bars. (I cut each log into 12 bars/cookies)
- Move the cookies to a cooling rack to finish cooling.
xox Roxana- The Red Eye Baker
Stick around for the countdown to Christmas to see the full 12 Days of Sweet Tea Christmas!
For more delicious goodies, visit my brand new blog, The Red Eye Baker, and check out these recipes:
- Nutella Cupcakes With Toasted Hazelnuts & Sea Salt - September 12, 2017
- Easy Summer Strawberry Cheesecake - June 6, 2017