Name: Blackberry Jam Sandwiches with Lemon Icing
Yield: Makes about 18 sandwich cookies
Cuisine: United States
Ingredients: 3 cups all-purpose flour (spoon flour into a dry-measure cup and level off); 2 cups confectioners’ sugar, sifted after measuring; ½ teaspoon lemon extract; ½ cup granulated sugar; 8 ounces (2 sticks) unsalted butter, softened; 2 cookie sheets or jelly-roll pans lined with parchment or foil; 2 teaspoons vanilla extract; 1 tablespoon fresh lemon juice; 2 large egg yolks; 1 tablespoon water; 1 (12-ounce/350-gram) jar seedless blackberry preserves for finishing

Preparation info

Makes about
18
sandwich cookies

Difficulty
Medium

Appears in

The Modern Baker

By Nick Malgieri

Published 2008

About

The success of these cookies mostly depends on the quality of the preserves you use. If the blackberry preserves you buy contain seeds, take the time to strain them out after you have heated the preserves. Blueberry preserves are also an excellent alternative choice for these cookies.

Ingredients

Cookie Dough

8 ounces (2 sticks) unsalted butter, softened
½ cup

Method

For the dough, combine the butter, sugar, and vanilla and lemon extracts in the bowl of an electric mixer. Beat with the paddle on medium speed until soft and light, about 3 minutes. Beat in the, yolks, one at a time, beating smooth after each. Decrease the speed to low and beat in the flour just until blended.
Remove the bowl from the mixer and use a large rub

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Cookie Dough

Method

Part of