BLACKBERRY WALNUT

By BobD

Ingredients

• 20 COOKIES
• 2 sticks unsalted butter, softened
• 1/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 3/4 cups all-purpose flour
• 1 cup walnuts, toasted, cooled, and finely chopped
• 1/2 About 1/2 cup seedless blackberry or raspberry jam
• GARNISH: confectioners sugar for dusting

Details

Servings 20
Adapted from gourmet.com

Preparation

Step 1

Preheat oven to 350F with rack in middle.

Blend together butter, sugars, vanilla, and 3/4 tsp 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 tsp 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.