Blackberry Walnut Cookies Recipes

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.

Steps:

• Preheat the oven to 350 degrees F. Grease 9x13 baking pan. Crush vanilla wafers. Place cookies into gallon size plastic zip lock bag and use a rolling pin to roll over and over until all are crushed fine. Chop nuts finely, if using in a nut grinder.
• If you don't have a nut grinder,you can place in a ziplock and use a meat tenderizer to break into pieces. In a medium size bowl mix together cookie crumbs,ground nuts and butter. Cream together well. Mix in vanilla. Press into prepared baking pan for the crust.
• In a medium size bowl cream together cream cheese and powdered sugar. Whip eggs and add to cream cheese mixture, blend in well. Mix in sour cream. Smooth the filling over crust in baking pan. Bake for about 50 minutes or so. Remove from oven.
• Cover lightly with foil for about 15 minutes. Remove cover and let cool. In a saucepan over medium heat,add enough water to just cover bottom of pan. Mix in blackberries and sugar. Bring just to a boil stirring frequently for about 5 minutes.
• In small bowl add flour and 2 Tbsp water together. Add to Berry mixture,bring to a boil for about 1-2 minutes or until desired thickness. Remove from heat. Let cool. Pour blackberry sauce over cheesecake. Let chill in frig over. Next day cut into 15 squares and serve.

Steps:

• Combine apples and juice in a large saucepan over medium heat. Cover and simmer 6-10 minutes or until apples are tender.
• Drain, reserving juice and apples.
• Measure 2 cups apple slices and set aside. Additional juice and apples can be used for another purpose.
• Combine berries, water and preserves in medium saucepan.
• Combine sugar and arrowroot powder in a small bowl and then stir into berry mixture.
• Cook over medium heat nd simmer until thickened (6-10 minutes). Set aside and let cool to room temperature.
• Preheat oven to 375-degrees F.
• Sift together flour and baking powder in a small bowl.
• In a large bowl cream butter and powdered sugar until fluffy. Add egg and vanilla. Stir in sifted dry ingredients to form a soft dough.
• Divide dough into two parts, with one part being slightly larger than the other.
• On a board on top of wax paper, roll the larger piece of dough out into a 12-inch circle.
• Put pastry into a 9-inch pie pan.
• Add reserved apples. Top with walnut halves. Pour berry mixture over walnuts.
• Roll remaining dough out to a 9-inch circle.
• Place over filling and press top and bottom pastry edges together to seal. Prick top over with fork.
• Put pie pan on top of baking sheet in case of spill over.
• Bake for 50-60 minutes or until pastry in golden and filling is bubbly.
• Serve warm with whipped cream, if desired.