Blackberry Walnut Cookies

Serves: 3

Carolyne Schoen

1 January 1970

Based on User reviews:

55

Spice

41

Sweetness

43

Sourness

46

mins

Prep time (avg)

5

Difficulty

Ingredients:

2

Unsalted Butters (sticks, softened)

1 cup

Light Brown Sugar (packed)

1 cup

Granulated Sugar

1 tsp

Pure Vanilla Extract

1.75 cups

All-Purpose Flour

1 cup

Walnut (toasted, cooled, and finely chopped)

1 cup

Seedless Blackberry

Directions:

1

Preheat oven to 350°F with rack in middle

2

Blend together butter, sugars, vanilla, and 3/4 teaspoon salt in a bowl with a fork

3

Stir in flour and nuts (dough will be sticky)

4

Form level tablespoons of dough into balls (total of 40) and arrange 2 inches apart on 2 ungreased large baking sheets

5

Flatten balls to 1/3 inch thick using bottom of a glass dipped in flour

6

Bake, 1 sheet at a time, until edges are golden, about 20 minutes

7

Cool cookies on sheets 5 minutes, then transfer to racks to cool completely

8

Spoon 1 teaspoon jam onto flat sides of 20 cookies, then sandwich with remaining cookies

9

Preheat oven to 350°F with rack in middle

10

Blend together butter, sugars, vanilla, and 3/4 teaspoon salt in a bowl with a fork

11

Stir in flour and nuts (dough will be sticky)

12

Form level tablespoons of dough into balls (total of 40) and arrange 2 inches apart on 2 ungreased large baking sheets

13

Flatten balls to 1/3 inch thick using bottom of a glass dipped in flour

14

Bake, 1 sheet at a time, until edges are golden, about 20 minutes

15

Cool cookies on sheets 5 minutes, then transfer to racks to cool completely

16

Spoon 1 teaspoon jam onto flat sides of 20 cookies, then sandwich with remaining cookies