Lingonberry-Pecan Cookies

Lingonberry Pecan Cookies

Lingonberry-Pecan Cookies

  • Servings: makes 24 large or 48 small cookies
  • Difficulty: easy
  • Print

Delightfully nutty, slightly sweet, and pleasing to the eye.

You can substitute your favorite jelly or jam. I love the lingonberry because of it’s subtlety sweet flavor and beautiful color. Make half with blueberry jam and the colors are even more stunning.


  • 1 cup (2 sticks) of unsalted butter – room temp.
  • 1/2 c. sugar
  • 1/2 c. light brown sugar, loosely packed
  • 2 eggs SEPARATED
  • 1 tsp. vanilla nut butter extract (or plain vanilla extract)
  • 1/2 tsp. salt
  • 1/2 c. ground almond flour
  • 2 1/2 c. King Arthur gluten free Measure for Measure flour (the quality of gluten-free flour you use will always alter your results. If you do not achieve a finished product that you like, first alter your flour. I only use the King Arthur brand, and even with the great brand, you have to choose your variety wiht care.)
  • 1 c. chopped pecans
  • 1 jar of lingonberry jam, your favorite flavor.



  1. Finley chop your nuts so that they are a nice size for your cookie. Place into a bowl and set aside until you reach step 14.
  2. If you have a stand-mixer, use it. If not, place your softened butter in a large bowl.
  3. Add the white and light brown sugars to the butter, mix until well combined. Keep scraping the sides. You cannot over-mix here.
  4. Add the salt and vanilla butter nut extract. Keep mixing.
  5. Add the egg YOKES only. Beat until well combined.
  6. Add the pecan flour. Mix thoroughly.
  7. Add the rest of the flour, 1 c. at a time, until thoroughly mixed. (Do not pack the flour, use the spoon into the measure cup, back of knife to level, method.)
  8. When you have a cohesive dough, cover and refrigeate for an hour.
  9. Line 2 banking sheets with parchment paper.
  10. When the colling period is almost finished, pre-heat your oven to 350 degrees.
  11. Make either a 1″ or 2″ (depending on how large you want your cookies), dough ball and put back into the mixing bowl.
  12. Once all the balls are made, in a separate bowl, whip the egg whites into a froathy-foam.
  13. Pour the egg whites over the dough balls and gently mix with your hands to make sure the balls are covered.
  14. Roll in the chopped nuts.
  15. Place dough balls on the cookie sheet at least 2″ apart.
  16. Bake the balls for 8 minutes, remove from oven, and with the back of the ice-cream scoop, gently depress creating a crator.
  17. Bake another 5-7 minutes, or until the cookies are golden brown. (Ovens vary, keep an eye on your cookies.)
  18. Remove from oven and slide the parchment paper onto a cooling rack.
  19. Immediately add your lingonberry jam (or flavor of choice) and let cool.
  20. ENJOY!

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