……………..I had already prepared my cookie sheets with parchment paper, and set the oven at the suggested temperature….325F. The receipt says the dough should look slightly wet and a bit sticky “Shaggy” what ever that means???? I scooped the dough with a table spoon, and slightly rolled it and put them on the cookie sheets….then into the refrigerator to chill for 30 minutes. When you take them out you roll the dough in the palm of your hand to create a ball…….The receipt says you can either lightly roll the balls in powdered sugar or not before baking…..I did, photo at upper left second in. The receipt also say to cook until a golden color, aprox. 14 mins, but with the powdered sugar coating it was hard to tell when they were golden so next time I’ll sprinkle the cookies at the end after they are cooked and cooled…….Next you make an indentation in the cookie….a thumb print….I used a Champaign cork which was perfect……Next fill the indentation with Lingonberry jam……I also used Apricot jam…..I guess any jam will work……Then you pop them in the oven and wait the 14 minutes [I actually cooked them longer….18 mins, and they were good]. Then take them out of the oven and let cool on the cookie sheets before transferring to a cooling rack…….BE VERY CAREFUL…..at this stage the cookies are VERY SOFT…..next page