BLACKBERRY COOKIE RUN RECIPES

Steps:

• Cream butter, shortening and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover. Refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place half of the circles onto parchment-lined baking sheets. Spread 1 teaspoon spreadable fruit in the center of each circle; top with remaining circles, pressing edges lightly to seal., Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool.

Steps:

• 1. HEAT oven to 350°F. Coat 36 mini muffin cups with no-stick cooking spray.
• 2. BEAT butter and cream cheese in medium bowl with mixer on high speed until blended. Gradually blend in flour until smooth dough forms. Roll into 36 balls, about 1-inch in diameter. Place in prepared muffin cups. Using thumb or tamper, press down on center of each ball create small cups.
• 3. SPOON 1/2 teaspoon jam into center of each cup. (Do not overfill.)
• 4. BAKE 14 to 16 minutes or until lightly browned. Cool in pan 30 minutes. Run sharp knife around in cookie cups to release from pan. Place on wire rack to cool completely. Sprinkle with powdered sugar just before serving.