Lingonberry Hearts | Midwest Living

Lingonberry Hearts

Lingonberry Hearts

Login to rate this recipe.
  • Makes: 24 servings
  • Yield: 24
  • Prep 35 mins
  • Chill 1 hr
  • Bake 6 mins to 8 mins

Login to save this recipe

A "window" on the top of these cookies shows off the jam inside, but if you're feeling lazy, just sandwich the preserves between two solid cookies. They'll taste just as good.


  • 1 cup butter, softened
  • 1 1/4 cups granulated sugar
  • 1 1/2 teaspoons baking powder
  • Dash salt
  • 4 egg yolks
  • 1 teaspoon vanilla bean paste* or vanilla extract
  • 2 tablespoons milk
  • 2 3/4 cups all-purpose flour
  • 1/2 cup lingonberry or raspberry preserves
  • Powdered sugar (optional)


  1. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder and salt. Beat until combined, scraping sides of bowl as needed. Beat in the egg yolks and vanilla bean paste until well combined and creamy. Beat in milk. Gradually beat in flour until combined. Divide dough in half. Wrap in plastic wrap and chill 1 hour or until firm.
  2. On a lightly floured surface, roll one portion of dough to 1/8- to 1/4-inch thickness. Use a floured 2-1/2 to 3 inch heart-shape cookie cutter to make cutouts and place them 1 inch apart on two baking sheets lined with parchment paper. Use a smaller heart-shape cutter, about 1-1/2 inches, to cut out the centers of half of the large hearts. Reroll scraps and repeat cutting.
  3. Bake in a 375 degrees oven for 6 to 8 minutes or until bottoms are lightly browned. Transfer to a wire rack to cool. Spread about 2 teaspoons preserves onto the bottoms of whole hearts. If you like, sift powdered sugar over the hearts that have cutouts before placing them on top of the cookies with preserves. Store assembled cookies in a single layer in a covered container for up to 2 days at room temperature.


  • Make-Ahead or Storage Place unfilled cookies in a single layer between sheets of waxed paper in an airtight container. Store at room temperature for up to 3 days, or label and freeze for up to 3 months. To serve, thaw cookies, if frozen. Assemble as directed. To serve, thaw cookies, if frozen. Assemble as directed.


  • *Vanilla bean paste Vanilla bean paste, a syrupy product sold at specialty stores or online, provides vanilla bean specks without the task of scraping a pod. (Nielsen-Massey is one good brand.)

Nutrition Facts

(Lingonberry Hearts)

Servings Per Recipe 24, Cobalamin (Vit. B12) (µg) 0, Trans fatty acid (g) 0, Folate (µg) 31, Thiamin (mg) 0, chol. (mg) 51, vit. C (mg) 1, Fat, total (g) 9, Niacin (mg) 1, carb. (g) 26, Riboflavin (mg) 0, sat. fat (g) 5, Potassium (mg) 28, sugar (g) 14, sodium (mg) 109, fiber (g) 0, cal. (kcal) 190, vit. A (IU) 280, iron (mg) 1, pro. (g) 2, calcium (mg) 28, Polyunsaturated fat (g) 0, Monounsaturated fat (g) 2, Pyridoxine (Vit. B6) (mg) 0

Comments (2)

britthass wrote:
I highly recommend wrapping the dough and letting it chill for at least a half an hour after step 1. My first batch turned out awful because the dough was just so soft that it was nearly impossible to pick it up after the shapes were cut. And they didn't hold their shape well in that batch as well. But after chilling the dough, the rest turned out great!!
hfa1224 wrote:
Food editor Hannah here. Thank you so much for your note. You are absolutely correct, this dough should be chilled. It looks as if a step got deleted by accident. We will update the recipe. I am glad your second batch turned out perfectly!

Add Your Comment