Walnut Crisps & Blackberry Jam Cookies
I became inspired to bake some cookies for the Christmas season and made these several years ago. I wish I had some now because they were a unique blend of nutiness and sweetness from jam. The semi-dry texture of the cookie fell apart perfectly with every bite. I honestly was skeptical right before trying them but delighted in their balanced flavor.
Servings: about 20 cookies
Prep Time: 20 m
Cook Time: 16-20 m
Ingredients
- 2 sticks unsalted butter, softened
- 1/4 Cup packed light brown sugar
- 1/4 Cup granulated sugar
- 1 tsp. vanilla
- 3/4 tsp. salt
- 1 3/4 Cups all-purpose flour
- 1 Cup walnuts, toasted, cooled and finely chopped
- About 1/2 Cup seedless blackberry jam
- Garnish: confectioners sugar for dusting
Directions
- Preheat oven to 350 degrees F with rack in the middle position. Cream together butter, sugars, vanilla, and salt. Stir in flour and nuts by hand. The dough will be sticky.
- Form level tablespoons of dough into balls (total of 40) and arrange 2 inches apart on 2 ungreased baking sheets. Flatten balls to 1/3 inch thick using the bottom of a glass dipped in flour. Bake, 1 sheet at a time, until edges are golden, about 16-20 minutes. Cool cookies on sheets 5 minutes, then transfer to racks to cool completely. Sandwich flat sides of cookies together with about 1 teaspoon of jam. Dust with powdered sugar if desired.