Mix flour with the butter first in the stand mixer until crumbled. Then slowly add all the other ingredients.

Divide the dough in half and make two round balls. Wrap it in the plastic wrap and refrigerate overnight.

Preheat oven to 350 degrees F.

On a lightly floured surface roll out the first ball of dough. Cut out the cookies with a small round cookie cutter. Cut out the other half of the dough with the same cookie cutter first and than with a smaller one make a smaller cut out in the middle of the cookie. I used this linzer set to cut my cookies.

Place parchment paper on baking sheet. Place cookie tops and bottoms onto the sheet.

Bake for 9 minutes till very lightly golden on edges. If your cookies are burning your oven runs to hot you will need to decrease the temperature or time.

Remove from oven and place on cooling rack. Once the cookies have cooled add a small lump of lingonberry jam to the bottoms and press the top cookie with cutout lightly onto the bottom cookie.

Shift powdered sugar over the tops of the cookies. Store in airtight container.