Blackberry Jam Sandwiches with Lemon Icing

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

Americas
United States
Preserve
Pastry
Vegetarian

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