Holidays call for out of the ordinary cookies and these shortbread sandwiches are an easy way to impress your guests…and an awesome match to your everyday coffee/tea! Packed with flavor, you can make them look even more special by dusting them with confectioner sugar at the end. They’re not too sweet so don’t worry about adding the extra sugar for presentation’s sake. They can be made ahead – they’ll soften and get chewier as time passes…
Blackberry Walnut Cookies Adapted from Gourmet Makes about 20 cookies 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
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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