Blackberry jam harvested and canned during the summer months make for great holiday thumbprint cookies. Instead of the usual store bought raspberry jam, using blackberry jam is a great substitute. Learn how to make delicious and easy blackberry jam-filled lemon thumbprint cookies. They will become an instant family favorite to share for every occasion.
Blackberry Jam-filled Lemon Thumbprint Cookies:
- ½ - 1 cup blackberry jam
- 2 sticks of butter, unsalted at room temperature
- 1 cup white sugar
- 2 large eggs
- Zest of 1 full lemon
- Juice of 1 lemon
- 1 teaspoon of almond extract
- 2 ½ cups all-purpose flour
- 1 teaspoon of baking powder
- ¼ teaspoon of salt
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper, nonstick aluminum or nonstick baking mat like Silpat.
In a mixing bowl, combine the dry flour, baking powder and salt; stir well and set aside.
Use a mixer to cream the butter, white sugar for two minutes. Add the lemon zest, lemon juice, almond extract and the eggs.
Slowly add the bowl of dry ingredients into the mixed wet ingredients until it forms clumps. Gather all the clumps together and form into a ball of dough.
Wrap with in plastic wrap or plastic bag and chill for 30 minutes.
Divide the chilled ball into 2 and roll into logs.
Pinch off to form 1- 1 ½ inch balls. Place on prepared cookie sheets, one inch apart. Indent each ball with your index finger. Fill each indentation with blackberry jam. Do not over fill them or they will run over while baking. Bake for 15 – 20 minutes.
Allow cookies to fully cool.
Drizzle white glaze over cookies by mixing 1 cup of confectioner sugar, 1 teaspoon of lemon extract and 2 tablespoons of hot water; view photo slideshow for white drizzled glaze over cookies.
Before adding blackberry jam, dip the bottom of the cookie dough in an egg wash – whisk one egg with 1 tablespoon of water – then place over coconut flakes. Then proceed to indent and fill with blackberry jam; view photo slideshow on how to dazzle these wonderful cookies.
Blackberries contain vitamin A, C, are rich in anti-oxidants and high in fiber if eaten whole.
Instead of cooking with raspberry jams found on store shelves, using organically grown blackberries in your backyard – processed by freezer jam or canning methods – will make a great addition into your jam filled cookies and pastry recipes.
Try making these easy and delicious Blackberry Lemon Thumbprint cookies for all occasions.
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