……………On one of my posts, Joko, a model I have worked with many times, mentioned she loved Lingonberry Jam and provided a link to Amazon. Since I’m a raspberry and currant lover I gave it a look and ordered two bottles…….however…..it said that the jam really isn’t for toast and it’s better for cooking? Since I had no idea what to do with them I googled Lingonberry receipts, and this wonderful cookie receipt came up…”RYE and ALMOND COOKIES with LINGONBERRIES” ……..There are very few ingredients which suited me just fine……however…..I did have to buy “Almond Flour”, and “Rye Flour”. The Dark Rye Flour is all I could find, and it worked fine. I doubled the receipt so I would have a descent amount of cookies…..they go fast! You can get the exact receipt on Amazon, but I’ll give you a quick rundown. In a large bowl whisk the two flours, the sugar, the salt and the cinnamon together well [I sifted it all….it didn’t say to but I did]. Add two tablespoons of water. This is tricky because you will need to add more water to make the dough as described, but they don’t say how much….so I added a tablespoon at a time and mixed it well before adding more….Then add a cube at a time of the room temperature butter, and whisk it in……This was the hard part as I needed three sticks of butter and it didn’t blend with the flour easily. After I blended it all as best as I could I got out my mixer, and on low speed mixed it more adding more water. The dough has to be a certain consistency which the receipt will explain……..next page