Description
Blackberry Lemon Heaven Cookies
Ingredients:
1 cup unsalted butter, softened
1/2 cup granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1 cup blackberry preserves
1 cup lemon curd
Directions:
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Beat in the egg yolks and vanilla extract until well combined.
Gradually mix in the flour and salt until the dough comes together.
Roll the dough into 1-inch balls and place them on the prepared baking sheet.
Using your thumb or the back of a spoon, make an indentation in the center of each cookie.
Fill each indentation with blackberry preserves.
Bake for 12-15 minutes, or until the edges are lightly golden.
Allow the cookies to cool completely on a wire rack.
Drizzle lemon curd over the cooled cookies.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 120 kcal per cookie | Servings: 24 cookies
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Step-by-Step Guide
1. Cream Butter & Sugar: In a large bowl, use an electric mixer to beat the softened butter and granulated sugar on medium-high speed for 2-3 minutes until the mixture is pale, fluffy, and light in texture.
2. Add Wet Ingredients: Beat in the two egg yolks and the vanilla extract until the mixture is smooth and fully combined. Scrape down the sides of the bowl as needed.
3. Incorporate Dry Ingredients: With the mixer on low speed, gradually add the all-purpose flour and salt. Mix just until a soft, cohesive dough forms. Do not overmix.
4. Shape & Indent: Roll dough into uniform 1-inch balls. Place them 2 inches apart on your parchment-lined baking sheet. Use your thumb or the rounded back of a 1/2 teaspoon measuring spoon to create a deep, wide well in the center of each ball.
5. Fill & Bake: Carefully fill each indentation with about 1 teaspoon of blackberry preserves, ensuring it doesn’t overflow. Bake on the center rack for 12-15 minutes until the bottoms and edges are set and lightly golden.
6. Cool & Finish: Let cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely. Once fully cool, drizzle or pipe lemon curd in zig-zags or swirls over the cookies.
Serving Suggestions
These elegant cookies are perfect for afternoon tea, bridal showers, or as a dessert platter centerpiece. Serve them alongside a pot of Earl Grey tea or a glass of cold lemonade. For a festive touch, dust them lightly with powdered sugar before adding the lemon curd drizzle. They pair beautifully with fresh berries and a dollop of whipped cream.
How-to Summary
Create a shortbread-style dough by creaming butter and sugar, then mixing in yolks, vanilla, flour, and salt. Form balls, make deep thumbprint indentations, and fill with blackberry preserves. Bake until golden, cool completely, and finish with a decorative drizzle of lemon curd.
Frequently Asked Questions
Can I use frozen blackberries instead of preserves? For best results, use thick preserves or jam. Fresh or frozen berries release too much liquid during baking, which can make the cookies soggy. If you must use fresh, cook them down with a little sugar and cornstarch first to create a thicker filling.
My dough is too crumbly. How do I fix it? If the dough won’t hold together, it may be too dry. Try kneading in an additional tablespoon of softened butter or one extra egg yolk until it becomes pliable.
Can I make the dough ahead of time? Yes. You can prepare the dough, wrap it tightly in plastic, and refrigerate for up to 2 days. Let it soften slightly at room temperature before rolling into balls.
How do I store these cookies? Store in a single layer or with parchment between layers in an airtight container at room temperature for up to 3 days. The lemon curd drizzle is best added the day of serving.
Can I use another fruit jam? Absolutely. Raspberry, apricot, or blueberry jam are excellent substitutes that pair wonderfully with the lemon curd topping.
Common Mistakes to Avoid
- Using Melted Butter: This will cause the cookies to spread too much. Ensure your butter is softened but still cool to the touch.
- Overfilling the Thumbprints: Too much preserves will bubble over and burn on the baking sheet. Use just enough to fill the well.
- Adding Lemon Curd While Warm: The curd will melt and soak into the cookie if drizzled before they are completely cool, losing its visual appeal and texture.
- Overmixing the Dough: Mix the flour just until incorporated. Overworking develops gluten, leading to tough cookies.
Conclusion
These Blackberry Lemon Heaven Cookies are a stunning blend of buttery shortbread, sweet-tart berry jam, and zesty lemon curd. While they look impressive, the process is straightforward and rewarding. By following the detailed steps and avoiding common pitfalls, you’ll create a sophisticated treat that’s sure to delight. Perfect for gifting or special occasions, this recipe is a true keeper for any baking enthusiast.