Lingonsgrottor

Swedish “Lingonberry Caves”
Makes about 40

1.5 sticks butter, at room temperature
3/4 cup granulated sugar
2 egg yolks
1 cup white whole wheat flour
1 cup all purpose flour
1/2 cup ground almonds
1/2 teaspoon ground cardamom
zest from one lemon
2 teaspoons cold water
lingonberry jam (and/or apricot, blackberry, etc.)

Preheat oven to 325°F. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Blend in the egg yolks until incorporated. Stir in the flour, ground almonds, and ground cardamom until a flaky dough is formed. Add the zest and water gently working the dough until it forms a ball.

Form dough into balls about 3/4″ in diameter. Place each ball onto the baking stone or baking sheet, pressing your thumb into the center of each and slightly flattening. The cookies will not spread.

Spoon about 1/3 teaspoon lingonberry jam to each thumbprint. Bake until golden brown, about 20 minutes. Let cookies cool for several minutes on the sheet before transferring to a wire rack to cool completely.