Description
Hello cookie lovers! Today, we’re diving into a delightful recipe that combines the tartness of blackberries with the zesty freshness of lemons. Get ready to bake some heavenly cookies!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup blackberry preserves
- 1 cup lemon curd
Optional substitutions:
- For a gluten-free option, use gluten-free all-purpose flour.
- For a vegan version, replace butter with a plant-based alternative and use flax eggs.
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg yolks and vanilla extract until well combined.
- Gradually mix in the flour and salt until the dough comes together.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet.
- Using your thumb or the back of a spoon, make an indentation in the center of each cookie.
- Fill each indentation with blackberry preserves.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool completely on a wire rack.
- Drizzle lemon curd over the cooled cookies.
Notes
- Ensure the butter is softened to room temperature for easier creaming.
- Use a small spoon or piping bag to neatly fill the cookies with preserves and curd.
- Let the cookies cool completely before drizzling the lemon curd to prevent it from melting.