Blackberry Walnut Cookies |
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Prep Time: 40 Minutes Cook Time: 65 Minutes |
Ready In: 105 Minutes Servings: 20 |
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It's a holiday partyyou 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. Ingredients:
2 sticks unsalted butter, softened |
1/4 cup packed light brown sugar |
1/4 cup granulated sugar |
1 teaspoon pure vanilla extract |
1 3/4 cups all-purpose flour |
1 cup walnuts, toasted, cooled, and finely chopped |
about 1/2 cup seedless blackberry or raspberry jam |
garnish: confectioners sugar for dusting |
Directions:
1. Preheat oven to 350°F with rack in middle.
2. 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).
3. 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.
4. Spoon 1 teaspoon jam onto flat sides of 20 cookies, then sandwich with remaining cookies.
5. Cooks' notes: Unfilled cookies can be made 1 day ahead and kept in an airtight container at room temperature. Cookies can be filled with jam up to 8 hours ahead.◊
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