Halloween shortbread with lingonberry filling.

Shortbread is one of the easiest cookies you could possibly bake. You only need three ingredients to make the “standard batch”, but you can also vary them and put your own special twist to them. Here we have given the shortbread a festive look to match the current season.

Halloween shortbread with Felix lingonberry filling.

Cooking time
1 hour 30 minutes


Ingredient list

Shortbread cookies

  • 4/5 cup (200 g) butter, softened
  • 2 cups (5 dl) all-purpose flour
  • 2/5 cup (1 dl) granulated sugar
  • 1 tsp vanilla sugar


  • 2/5 cup (1 dl) cream cheese
  • 2/5 cup (1 dl) powdered sugar
  • Felix lingonberry jam

Recipe instructions

Preheat oven to 350 degrees.

Mix dry ingredients (all-purpose flour, granulated sugar and vanilla sugar) in a bowl.

Add softened butter and mix all ingredients well into a dough. Put dough in a plastic bag, or wrap with plastic film, and place in the fridge for 30-60 minutes.

While the dough is in the fridge, mix cream cheese and powdered sugar well in a bowl.

When the dough is ready, use a rolling pin to roll out the dough. Make it pretty thin, like when you make gingerbread cookies.

Use a circular cookie cutter (or a glass) to create the shapes. Place the cakes on a parchment paper on a baking sheet.

Nudge the top and bottom of each circle to make it look more like pumpkins. With a small knife, cut out shapes for the eyes, nose and mouth on half of the cookies.

Bake the cookies for approximately 8 minutes (depending on how thick you make them).

When the shortbread cookies have cooled, spread the cream cheese filling on half of the cookies (those without faces). Then add a teaspoon of Felix lingonberry jam on the cream cheese.

Finally, gently place the remaining half of the shortbread cookies (the ones with faces) on top of the filling and jam. Put in fridge for a little while, to let the jam and filling harden a bit, before enjoying these spooky sweeties.