Blackberry Walnut Cookies
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 20 cookies
- 1/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 3/4 cups all-purpose flour
- 1/4 cup packed light brown sugar
- garnish: confectioners sugar for dusting
- Carbohydrate 19 g(6%)
- Cholesterol 24 mg(8%)
- Fat 10 g(16%)
- Fiber 0 g(2%)
- Protein 1 g(3%)
- Saturated Fat 6 g(30%)
- Sodium 5 mg(0%)
- Calories 173
Preparation 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. 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.◊
Preparation 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. 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.◊
