Cardamom and Almond Butter Cookies with Lingonberry Jam
Delicate butter cookies infused with warm cardamom and crunchy almonds, perfectly paired with a dollop of tart lingonberry jam. This european-inspired desserts ready in about 35 minutes layers (227 g), softened unsalted butter, (150 g) granulated sugar, large egg yolk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 120 calories and feeds 24, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup (227 g), softened unsalted butter
- 3/4 cup (150 g) granulated sugar
- 1 large egg yolk
- 1 tsp ground cardamom
- 2 cups (250 g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 cup (50 g) slivered almonds
- 1/2 cup lingonberry jam
- 1 tsp vanilla extract
- 1/4 tsp salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a large bowl, cream together 1 cup softened unsalted butter and 3/4 cup granulated sugar until light and fluffy, about 3 minutes.
- Step 2: Beat in 1 large egg yolk and 1 tsp vanilla extract until fully incorporated.
- Step 3: In a separate bowl, whisk 2 cups all-purpose flour, 1 tsp ground cardamom, 1/2 tsp baking powder, and 1/4 tsp salt. Gradually add dry ingredients to the butter mixture and mix until just combined.
- Step 4: Fold in 1/2 cup slivered almonds evenly throughout the dough.
- Step 5: Roll dough into 1-inch balls and place on a parchment-lined baking sheet 2 inches apart. Flatten each slightly with your palm.
- Step 6: Bake for 12-15 minutes until edges are lightly golden.
- Step 7: Remove from oven and immediately create a small well in the center of each cookie with the back of a teaspoon. Fill each well with about 1/2 tsp lingonberry jam.
- Step 8: Allow cookies to cool completely on the baking sheet before transferring to a wire rack.
Frequently asked questions
How long does Cardamom and Almond Butter Cookies with Lingonberry Jam take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Cardamom and Almond Butter Cookies with Lingonberry Jam?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Cardamom and Almond Butter Cookies with Lingonberry Jam?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cardamom and Almond Butter Cookies with Lingonberry Jam for a different number of people?
The recipe is written for 24 servings. Multiply each ingredient by (your serving target / 24). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cardamom and Almond Butter Cookies with Lingonberry Jam?
European desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
