Rosenmunnar {Swedish Thumbprint Cookies}

This is hands down one of my favorite recipes of all time. Given to me by my dad, this classic Swedish cookie recipe only requires four ingredients and is incredibly fast, easy and versatile! They are perfect year-round, for every occasion and they are inexplicably delicious. Definitely one of my favorite cookies to make and to eat!

Ingredients:
1 3/4 cups flour, sifted
1 cup (2 sticks) butter, softened
1/2 cup sugar
Lingonberry preserves (I like using Felix)
Powdered sugar (optional)

Tools:
1 large mixing bowl
Sifter
Hand mixer
Baking sheet (ideally 2)
Cooling Rack
Parchment paper

Instructions:

1. Preheat oven to 375 degrees.
2. Cream butter and sugar in large mixing bowl.
3. Sift flour into creamed butter and sugar mixture until crumbly. Dough will not come together on its own.
4. Using your hands, roll dough into 1-inch rounds.
5. Make an imprint with your thumb and place on baking sheet.
6. Fill each imprint with a small amount of lingonberry preserves. Be careful not to overfill the cookies - the jam could overflow during the bake!
7. Bake for 12-14 minutes until edges are slightly browned.
8. Allow to cool for ~20 minutes. 
9. Sprinkle with powdered sugar.

Tips and Variations:

• Use your favorite jam in place of lingonberry preserves. Strawberry or blueberry would work really well!
• Use homemade jam by combining 1 package frozen mixed berries with half a cup of sugar in a saucepan. Bring to a boil on the stovetop, then let simmer until thick, ~20 minutes.
• Replace butter with coconut oil for a healthier, vegan version!