Blackberry Filled Sandwich Cookies Recipes

BLACKBERRY PEEKABOO COOKIES

Steps:

• Cream butter, shortening and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover. Refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place half of the circles onto parchment-lined baking sheets. Spread 1 teaspoon spreadable fruit in the center of each circle; top with remaining circles, pressing edges lightly to seal., Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool.

BLACKBERRY FILLED SANDWICH COOKIES

Steps:

• FOR THE COOKIES:.
• Heat the oven to 325F; line 2 very large baking sheets (or possibly 3 smaller ones) with baking parchment.
• Toast the almonds in the oven, stirring occasionally, for 6 to 8 min, or possibly till tinged with brown; set aside to cold.
• Reset the oven to 300°F.
• Grind the cooled almonds and 1/2 Celsius of powdered sugar in a food processor till very fine but not oily.
• Thoroughly stir the remaining powdered sugar into the almonds.
• Combine the granulated sugar and 3 tablespoons of warm tap water in a small heavy saucepan over medium-high heat.
• Bring just to a boil, stirring.
• Cover the pan and boil for 1 1/2 min to allow the steam to wash the sugar crystals from the sides of the pan.
• Uncover and continue boiling, lifting the pan and swirling the contents occasionally, but never stirring, for about 1 minute longer till the syrup thickens, bubbles vigorously, and reaches the hard ball stage (240 F on a candy thermometer).
• (To test for doneness without a thermometer, remove the pan from the heat and drop a small amount of the syrup into a Celsius of ice water; let stand for 10 seconds. The syrup should form a hard ball when squeezed between the fingers.)
• Set the syrup aside.
• Beat the egg whites with an electric mixer on medium speed till frothy.
• Add in the cream of tartar, raising the mixer speed to high.
• Continue beating just to soft peaks; turn off mixer.
• Return the syrup to the burner and reheat just to simmering.
• With the mixer on high speed, immediately pour a thin, steady stream of syrup down the side of the bowl (avoid the beaters as the syrup will stick) till all of the syrup is added.
• Add in the vanilla and almond extracts.
• Continue beating till the mix cools to lukewarm.
• Use a rubber spatulaspatula to fold the almond mix proportionately into the beaten egg whites.
• Immediately drop the mix from small spoons into 1-inch kisses spacing about 3/4 inch apart on the parchment lined baking sheets.
• (Alternately, pipe the mix into 1-inch rounds using a pastry bagpastry bag fitted with a plain or possibly open star 3/8-inch diameter tip.)
• Place the pans staggered on racks in the center half of the oven.
• Bake for 19 to 22 min, reversing pans from front to back and switching racks about halfway through, till barely tinged and hard on top but still slightly soft inside.
• Let the pans stand on wire racks till the meringues are completely cooled. Peel from the paper; store in an airtight tin till assembly.
• To prepare the buttercream:
• Beat togather the butter, powdered sugar, and preserves till light and fluffy. Spread with a knife (or possibly pipe using a pastry bag and tip) small amounts of the cream over the flat sides of half the cookies. Top with the remaining meringues, pressing together tightly.
• Store the cookies airtight and refrigerated for up to 24 hrs; they will soften too much if left longer.
• (For longer storage, freeze, tightly wrapped, for up to 2 weeks; thaw just before serving.)
• Allow the cookies to warm to room temperature before serving.

BLACKBERRY-PECAN LINZER COOKIES

Steps:

• Add the nuts to the bowl of a food processor fitted with a blade and pulse until finely ground (it should be powdery and not a paste), about 15 pulses. Set aside. Whisk together the flour, cinnamon, baking powder and salt in a large bowl until evenly combined. Set aside.
• Put the butter and both sugars in the bowl of a stand mixer fitted with a paddle attachment and mix on medium speed until creamy and light, 2 to 3 minutes. Turn off the mixer, scrape down the sides of the bowl and add the vanilla and egg yolk. Mix until well incorporated.
• Mix in the orange zest, ground pecan powder and the flour mixture until just incorporated. Divide the dough into two even pieces, pat each into a thin disk, enclose in plastic wrap and let rest in the refrigerator at least 1 hour and up to 12 hours.
• When ready to bake, preheat the oven to 350 degrees F and arrange the racks in the upper and lower third of the oven. Line baking sheets with parchment paper. Remove the dough from the refrigerator and let sit at room temperature until pliable enough to roll. Roll out half of the dough on a piece of lightly floured parchment or waxed paper to 1/4-inch thickness. Using a 2-inch round cookie or biscuit cutter, cut out rounds of dough. Using a 3/4-inch round cookie cutter, cut out the center of half of the rounds to make rings. Transfer the rounds and rings to the freezer to set up for 5 minutes before continuing. Gather the dough scraps and chill.
• Transfer the chilled cookies to the prepared baking sheets, leaving at least 1 inch between each cookie. Bake two sheets of cookies at a time until the undersides are golden, rotating the sheets halfway through, 12 to 15 minutes total. Cool 5 minutes on the sheets, and then remove to a wire rack to cool completely.
• Repeat until all the dough is used. To assemble the cookies, spread 1/2 teaspoon jam on the bottom side of each solid round cookie, and then top with a ring-shaped cookie.