BLACKBERRY WALNUT COOKIES
Provided by Paul Grimes
Categories Blender Dessert Bake Christmas Kid-Friendly Walnut Family Reunion Christmas Eve Potluck Jam or Jelly Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
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.
BLACKBERRY PEEKABOO COOKIES
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
Time 25m
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, Fat 6g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 179mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 0 fiber), Protein 2g protein.
BLACKBERRY SHORTBREAD BARS
This is a recipe I got from TV but I've changed it to my liking. You can do the same by choosing any flavor preserves you'd like. Do not let the prep time throw you off; you must freeze the dough before baking.
Provided by Allison S.F.
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Time 3h50m
Yield 18
Number Of Ingredients 9
Steps:
- Beat butter in a bowl with an electric mixer until light and fluffy. Add egg yolks to butter one at a time, blending well after each addition.
- Mix flour, white sugar, baking powder, cardamom, and salt together in a bowl. Stir flour mixture into butter mixture until just combined. Divide dough in half and wrap each tightly in plastic wrap. Freeze for at least 3 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Grate 1 ball of frozen dough evenly into the bottom of a 9x13-inch baking pan. Spread blackberry jam over grated dough, leaving 1/2-inch space around the edges. Grate the second ball of frozen dough over the jam.
- Bake in the preheated oven until golden brown, 30 to 40 minutes. After shortbread cools, sprinkle with confectioners' sugar and cut into bars.
Nutrition Facts : Calories 434.3 calories, Carbohydrate 57.8 g, Cholesterol 99.7 mg, Fat 21.7 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 13.4 g, Sodium 102.4 mg, Sugar 35.4 g
BLACKBERRY FILLED SANDWICH COOKIES
Cookie recipe from Luxembourg; taken from cookeatshare.com and posted for ZWT. These look great when blackberries are in season.
Provided by alligirl
Categories Dessert
Time 50m
Yield 40 cookies, 20 serving(s)
Number Of Ingredients 10
Steps:
- FOR THE COOKIES:.
- Heat the oven to 325F; line 2 very large baking sheets (or possibly 3 smaller ones) with baking parchment.
- Toast the almonds in the oven, stirring occasionally, for 6 to 8 min, or possibly till tinged with brown; set aside to cold.
- Reset the oven to 300°F.
- Grind the cooled almonds and 1/2 Celsius of powdered sugar in a food processor till very fine but not oily.
- Thoroughly stir the remaining powdered sugar into the almonds.
- Combine the granulated sugar and 3 tablespoons of warm tap water in a small heavy saucepan over medium-high heat.
- Bring just to a boil, stirring.
- Cover the pan and boil for 1 1/2 min to allow the steam to wash the sugar crystals from the sides of the pan.
- Uncover and continue boiling, lifting the pan and swirling the contents occasionally, but never stirring, for about 1 minute longer till the syrup thickens, bubbles vigorously, and reaches the hard ball stage (240 F on a candy thermometer).
- (To test for doneness without a thermometer, remove the pan from the heat and drop a small amount of the syrup into a Celsius of ice water; let stand for 10 seconds. The syrup should form a hard ball when squeezed between the fingers.)
- Set the syrup aside.
- Beat the egg whites with an electric mixer on medium speed till frothy.
- Add in the cream of tartar, raising the mixer speed to high.
- Continue beating just to soft peaks; turn off mixer.
- Return the syrup to the burner and reheat just to simmering.
- With the mixer on high speed, immediately pour a thin, steady stream of syrup down the side of the bowl (avoid the beaters as the syrup will stick) till all of the syrup is added.
- Add in the vanilla and almond extracts.
- Continue beating till the mix cools to lukewarm.
- Use a rubber spatulaspatula to fold the almond mix proportionately into the beaten egg whites.
- Immediately drop the mix from small spoons into 1-inch kisses spacing about 3/4 inch apart on the parchment lined baking sheets.
- (Alternately, pipe the mix into 1-inch rounds using a pastry bagpastry bag fitted with a plain or possibly open star 3/8-inch diameter tip.)
- Place the pans staggered on racks in the center half of the oven.
- Bake for 19 to 22 min, reversing pans from front to back and switching racks about halfway through, till barely tinged and hard on top but still slightly soft inside.
- Let the pans stand on wire racks till the meringues are completely cooled. Peel from the paper; store in an airtight tin till assembly.
- To prepare the buttercream:
- Beat togather the butter, powdered sugar, and preserves till light and fluffy. Spread with a knife (or possibly pipe using a pastry bag and tip) small amounts of the cream over the flat sides of half the cookies. Top with the remaining meringues, pressing together tightly.
- Store the cookies airtight and refrigerated for up to 24 hrs; they will soften too much if left longer.
- (For longer storage, freeze, tightly wrapped, for up to 2 weeks; thaw just before serving.)
- Allow the cookies to warm to room temperature before serving.
Nutrition Facts : Calories 156.9, Fat 6.7, SaturatedFat 2.6, Cholesterol 9.9, Sodium 12.6, Carbohydrate 23.4, Fiber 0.7, Sugar 21.2, Protein 1.9
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