Blackberry Jam Butter Cookies & Giveaway
You can never have too many hor d'oeuvre recipes, so give Blackberry Jam Butter Cookies & Giveaway a try. This recipe makes 48 servings with 63 calories, 1g of protein, and 4g of fat each. For 11 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. Head to the store and pick up yellow food coloring, lemon zest, jam, and a few other things to make it today. This recipe is liked by 147 foodies and cooks. It is brought to you by The Hungry House Wife. From preparation to the plate, this recipe takes approximately 5 minutes. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 3%. Similar recipes include Blackberry Jam Bar Cookies, Peanut Butter Pancakes (with Blackberry Jam), and Hazelnut Linzer Cookies with Blackberry Jam.
Servings: 48
Preparation duration: 5 minutes
Ingredients:
2 cups, AP Flour, measure by the spoon and level method
1 cup (2 sticks) butter, softened
½ cup Blackberry Jam, or your favorite flavor jam
1 Lemon, zested and juiced
Lemon juice from the zested lemon(about 5-6 teaspoons)
1-2 drops Yellow Food Coloring (Optional)
Equipment:
bowl
oven
baking sheet
wire rack
whisk
Cooking instruction summary:
Pre-heat oven to 350In a medium bowl, using and electric mixed, cream together the butter, sugar and lemon zest.Slowly incorporate the flower and beat until mixed in.Roll dough into 1 ” balls and place on an ungreased cookie sheet.With your finger make an indention into the middle of the cookie and fill the center with about ¼ teaspoon jam.Bake for 10-12 minutes.Cool for 5 minutes on the baking sheet and transfer to a cooling rack.When cookies are completely cooled, whisk the powdered sugar, lemon juice and yellow food coloring together.Place in a zip lock bag, snip the corner and drizzle over the cookies.
Step by step:
1. Pre-heat oven to 350In a medium bowl, using and electric mixed, cream together the butter, sugar and lemon zest.Slowly incorporate the flower and beat until mixed in.
2. Roll dough into 1 ” balls and place on an ungreased cookie sheet.With your finger make an indention into the middle of the cookie and fill the center with about ¼ teaspoon jam.
3. Bake for 10-12 minutes.Cool for 5 minutes on the baking sheet and transfer to a cooling rack.When cookies are completely cooled, whisk the powdered sugar, lemon juice and yellow food coloring together.
4. Place in a zip lock bag, snip the corner and drizzle over the cookies.
Nutrition Information:
covered percent of daily need
