1. Cream butter and granulated sugar until light and fluffy

2. Whisk flour baking powder and vanilla sugar in separate bowl

3. Gradually add dry ingredients to butter mixture mixing until dough forms

4. Roll dough into 1.5-inch (4 cm) diameter log wrap in plastic chill 1 hour

5. Preheat oven to 392°F (200°C) line baking sheet with parchment

6. Slice chilled dough into 12 pieces roll each into ball

7. Place balls 1 inch (2.5 cm) apart on baking sheet

8. Press thumb deep into center of each ball

9. Fill dents with 1/4 teaspoon lingonberry jam

10. Bake 12-14 minutes until edges turn golden

11. Cool cookies on sheet 5 minutes then transfer to wire rack

12. Dust with powdered sugar before serving