Swedish Thumbprint Cookies

Estimated cookie count: 30

Modified from: ISBN 978-1-4521-5566-1

Ingredients

• 220 grams of unsalted room temperature butter
• 100 grams of sugar
• 1.5 grams of salt
• 2 egg yolks
• 1 egg white
• 5 milliliters of vanilla extract
• 280 grams of all-purpose flour
• 100 grams of finely chopped almonds
• 100 grams of lingonberry jam

Instructions

1. Preheat oven to 350° F
2. On medium, beat together the butter and sugar until light (approximately 2-3 minutes) followed by the egg yolks, vanilla, and salt. Then gradually beat in the flour until mixed into a stiff dough.
3. Roll the dough into balls, dip into the egg white, then coat with the almonds.
4. Make a thumbprint in the center of each cookie and fill with jam.
5. Bake for approximately 15 minutes until golden brown