BLACKBERRY PEEKABOO COOKIES RECIPE: HOW TO MAKE IT
My grandmother bakes this recipe every year for the holidays. She uses homemade blackberry jam that she makes fresh every summer. These cookies are so delicious! —Jacquie Franklin, Hot Springs, Montana
Provided by Taste of Home
Categories Desserts
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield about 3 dozen
Number Of Ingredients 9
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.
Nutrition Facts : Calories 162 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 17mg cholesterol, SodiumContent 179mg sodium, CarbohydrateContent 26g carbohydrate (15g sugars, FiberContent 0 fiber), ProteinContent 2g protein.
BLACKBERRY WALNUT COOKIES RECIPE | EPICURIOUS
It's a holiday party?you must have cookies. We double your pleasure by offering not one but two buttery, nutty shortbread rounds in each cookie. They sandwich tart berry jam under a drift of confectioners sugar.
Provided by Paul Grimes
Total Time 1 3/4 hr (includes cooling)
Cook Time 40 min
Yield Makes about 20 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F with rack in middle.
- Blend together butter, sugars, vanilla, and 3/4 teaspoon salt in a bowl with a fork. Stir in flour and nuts (dough will be sticky).
- Form level tablespoons of dough into balls (total of 40) and arrange 2 inches apart on 2 ungreased large baking sheets. Flatten balls to 1/3 inch thick using bottom of a glass dipped in flour. Bake, 1 sheet at a time, until edges are golden, about 20 minutes. Cool cookies on sheets 5 minutes, then transfer to racks to cool completely.
- Spoon 1 teaspoon jam onto flat sides of 20 cookies, then sandwich with remaining cookies.
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