Red Currant Cookie Slices

Pairing a simple cookie dough with the tartness of red currant jam and the sweetness of glaze, these Red Currant Cookie Slices are a perfect cookie to enjoy with your morning coffee or afternoon tea!

Red Currant Cookie Slices #RedCurrantWeek | JavaCupcake.com

Last week began #RedCurrantWeek and I had initially planned to share one new red currant recipe with you every day.  But life happened, I got busy getting my daughter to start high school this week that I just ran out of time!  Yikes!  So today, now that my beautiful daughter is off to her first day of her freshman year… I have a little bit of time to catch up on recipes for you!

Red Currant Cookie Slices #RedCurrantWeek | JavaCupcake.com

These Red Currant Cookie Slices begin with a simple sugar cookie dough that I’ve spiced up with a dash of nutmeg.  If you don’t like nutmeg you could certainly omit it or substitute it for cinnamon but, I think it adds a little something extra to the cookie.

The center of the cookie is filled with a homemade Red Currant Jam that I made a few days before these cookies.  The jam is a very simple recipe and pairs perfectly with the dough for these cookies.  Of course, if you don’t have time to make your own jam, simply fill these cookies with your favorite store bought red currant jam or any flavor jam!

Red Currant Cookie Slices #RedCurrantWeek | JavaCupcake.com

To add another layer of texture and flavor, I decided to make a lemon glaze for the top of the cookies instead of a plain or vanilla glaze.  The acidity of the lemon really adds another dimension of flavor to the cookies that makes the red currant flavor just explode in your mouth with each bite!

A quick note about assembly for these cookies:  Make sure not to press the well too deep into the dough before adding the jam.  They are very delicate and need a thick layer of cookie under the jam in order to keep their shape.

Happy Baking

Check out the other #RedCurrantWeek posts here:

Red Currant Cookie Slices
 
Prep time
Cook time
Total time
 
Serves: 3-4 dozen cookie slices
Ingredients
  • 250g unsalted butter, room temperature
  • 150g granulated sugar
  • 1tsp vanilla extract
  • pinch of salt
  • 2 eggs, large
  • 390g all-purpose flour
  • ½ tsp baking powder
  • pinch of nutmeg
  • 1½ cups red currant jam from this recipe
  • 150g powdered sugar, sifted
  • 1Tbsp fresh squeezed lemon juice
Instructions
  1. Preheat oven to 350F degrees and line two baking sheets with parchment paper.
  2. In the bowl of your stand mixer, cream together the butter, sugar and vanilla until light and fluffy.
  3. Add the eggs one at a time and mix well after each addition.
  4. Sift together the flour, baking powder, salt and nutmeg. In two parts, add this to the mixing bowl. Mix until combined making sure to scrape the sides and bottom of the bowl to ensure everything has been incorporated.
  5. Separate the dough into four equal parts. Flatten each section into a rectangle about ½-3/4in thick. Place two flattened pieces of dough on each baking sheet.
  6. Press a well into the center of the dough lengthwise. Spread the red currant jam in that well.
  7. Bake for 14-15 minutes or until golden brown. Rotate the pans after 10 minutes to ensure even baking.
  8. Allow the cookies to cool completely on the pan before removing to a cutting board - they will be very fragile and will break if moved while still warm.
  9. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more juice if the glaze is too thick, being carefully to create a glaze thick enough to drizzle, but not so thin that it's transparent when it dries.
  10. Drizzle the glaze over the cooled cookies and allow to set before cutting.
  11. Once the glaze has set, cut the cookies into slices.
  12. Store up to a week in an air tight container.
Notes
Recipe slightly adapted from The Kitchen Lioness

12 Days of Cookies – Day 11: Lemon Ricotta Cookies

Cake-like cookies made with fresh lemon and ricotta then topped with a tart lemon glaze make these Lemon Ricotta Cookies an irresistible holiday treat!

Lemon Ricotta Cookies | JavaCupcake.com

I can’t take credit for this recipe.  In fact, I had never heard of Lemon Ricotta Cookies before I made them this holiday season.  When preparing for this series, I asked several of my friends what their favorite family Christmas cookies were and these were the only ones I’d never heard of before!

The recipe comes from my friend Sarah.  Miss Sarah as my daughter calls her.  Our husband’s work together and are both deployed to Afghanistan with 2nd Cavalry Regiment right now.   It’s comforting to have a friend whose husband is doing the exact same thing mine is… it’s like having someone who can understand exactly what you’re feeling about a subject that very few people know anything about.  That’s a quality to find in a friend when you’re the spouse of a soldier.

sarah-betsy

This picture was taken shortly after our husband’s left for Afghanistan.  Sarah and I got together with a couple other ladies to put together a big football themed care package for our husbands and the rest of their platoon.   Usually when Sarah and I get together it’s for coffee and for our kids to play… she’s got two little ladies who like to come over and play with my little Matty.   Kids get to play, Mommies get to relax and chat.  Win win.

If I can recall what Sarah told me… the recipe for these Lemon Ricotta Cookies came from her Grandmother.  Sarah let me borrow the recipe card with the hand written ingredients and directions and I took great pride in keeping her family heirloom safe and sound while I made these cookies.

These cookies are very soft and almost like little pillows of cake.  Pillows of cake covered in sweet yet tart lemon icing.  They are packed full of fresh lemon flavor and the ricotta really adds a richness that compliments the cookie perfectly.

Lemon Ricotta Cookies | JavaCupcake.com

For such a simple looking cookie, this recipe really packs a punch when it comes to flavor.  Out of all the cookies I made this season, these lemon ricotta cookies I think are going to be one I make every year.  A real winner.

Thanks to Sarah for sharing this recipe with me!  I’m really honored to be able to share this recipe with my readers!

Enjoy!

Lemon Ricotta Cookies
 
Prep time
Cook time
Total time
 
Author:
Serves: 3-4 dozen cookies
Ingredients
Cookies
  • 2½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • ½ cup unsalted butter, room temperature
  • 2 cups sugar
  • 2 eggs
  • 15oz whole milk ricotta
  • juice of 1 lemon
  • zest of 1 lemon
Glaze
  • 1½ cups powdered sugar
  • the juice of 1 lemon
  • zest of 1 lemon
  • water
Instructions
Cookies
  1. Preheat oven to 375 F degrees. Line cookie sheets with parchment paper.
  2. Whisk together flour, baking powder, and salt. Set aside.
  3. In the bowl of your stand mixer, add the sugar and lemon zest and mix until the oils of the zest have incorporated with the sugar - about 1 minute.
  4. Add the butter and cream for 2 minutes.
  5. Mix in the eggs, one at a time, scraping the sides of the bowl after each addition.
  6. Add the ricotta and lemon juice. Mix until just combined, you want to see a few chunks of ricotta in the batter.
  7. Fold in the flour and stir by hand until incorporated.
  8. Drop 2 Tbsp of dough onto the prepared cookie sheet. 12 drops of dough should fit on the sheet.
  9. Bake for 11-13 minutes or until the edges begin to brown. DO NOT OVER BAKE.
  10. Leave on the cookie sheet for about 2 minutes before removing to a wire rack to cool completely before glazing.
Glaze
  1. In a small bowl, whisk together the powdered sugar, half the lemon juice and zest until smooth. If the glaze is thick enough to spread at this point, do not add any more juice or the water. If it's too thick add more juice until it's a consistency you like. After the juice is gone, add water until you reach your desired consistency. Adding too much water/lemon will make the gaze too runny, so start with a small amount.
  2. Spoon ½ tsp of glaze on the top of each cookie and use the back of a spoon to gently spread over the cookie.
  3. Let set for 2 hours before serving.

Lemon Ricotta Cookies
 
Prep time
Cook time
 
Serves: 3-4 dozen cookies
Ingredients
Cookies
  • 2½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • ½ cup unsalted butter, room temperature
  • 2 cups sugar
  • 2 eggs
  • 15oz whole milk ricotta
  • juice of 1 lemon
  • zest of 1 lemon
Glaze
  • 1½ cups powdered sugar
  • the juice of 1 lemon
  • zest of 1 lemon
  • water
Instructions
Cookies
  1. Preheat oven to 375 F degrees. Line cookie sheets with parchment paper.
  2. Whisk together flour, baking powder, and salt. Set aside.
  3. In the bowl of your stand mixer, add the sugar and lemon zest and mix until the oils of the zest have incorporated with the sugar - about 1 minute.
  4. Add the butter and cream for 2 minutes.
  5. Mix in the eggs, one at a time, scraping the sides of the bowl after each addition.
  6. Add the ricotta and lemon juice. Mix until just combined, you want to see a few chunks of ricotta in the batter.
  7. Fold in the flour and stir by hand until incorporated.
  8. Drop 2 Tbsp of dough onto the prepared cookie sheet. 12 drops of dough should fit on the sheet.
  9. Bake for 11-13 minutes or until the edges begin to brown. DO NOT OVER BAKE.
  10. Leave on the cookie sheet for about 2 minutes before removing to a wire rack to cool completely before glazing.
Glaze
  1. Spoon ½ tsp of glaze on the top of each cookie and use the back of a spoon to gently spread over the cookie.
  2. Let set for 2 hours before serving.

Want more cookies?

Check out the main page for the 12 Days of Cookies and you’ll find the links to all the recipes! Next cookie will be posted tomorrow!

Daily-Photo-Collage-day-11

12 Days of Cookies – Day 9: Raspberry Thumbprints

Crumbly butter cookies rolled in chopped nuts and topped with sweet raspberry jam make these Raspberry Thumbprints the perfect holiday cookie!

Raspberry Thumbprint Cookies | JavaCupcake.com

The first thumbprint cookie I ever made was about 15 years ago with my friend Sarah.  Sarah and I met in 2000 in a speech class at community college… we’ve been friends, best friends, ever since.  I remember hanging out in her tiny kitchen apartment one December afternoon as we made the thumbprints.

We made thumbprints that were a chocolate cookie filled with caramel and rolled in nuts.  I, of course made mine without nuts because I’m allergic, but they were still super delicious.  And they were a big hit with our family and friends when we shared them.

I wish I would have been a blogger back then and saved the recipe… they would have made a great blog post! hehe

Because I have such fond memories of making those thumbprints with Sarah, I decided to make the Raspberry Thumbprints Day 9 of 12 Days of Cookies! This cookie isn’t chocolate though… but is a butter based cookie that crumbles and melts in your mouth as you take a bite.  Rolled in chopped almonds, the nuts add a rich flavor and a crunch to the cookie.

Raspberry Thumbprint Cookies | JavaCupcake.com

The jam on top is my favorite raspberry jam, but any jam could be used.  I really love the sweetness that the jam adds to the butter flavors of the cookie.  It’s sweet, rich and melt-in-your-mouth delicious.

If you wanted, you could finely chop up any kind of nut you wanted to roll these cookies in.  Hazelnuts, pecans, walnuts… really anything would work.  I just happen to have almonds when I made these cookies, so that’s what I used!  You could also use any flavor of jam you wanted or even a thick powdered sugar glaze tinted in holiday colors would be good!  The possibilities are endless with thumbprint cookies!

So, the next time you’re looking for a quick, fun cookie to bring to a party… try these raspberry thumbprints!  They’re sure to be a hit!

Enjoy!

Raspberry Thumbprints
 
Prep time
Cook time
 
Serves: 3 dozen cookies
Ingredients
  • ½ cup unsalted butter, room temperature
  • ¼ cup light brown sugar, packed
  • 1 large egg, separated
  • ½ tsp vanilla
  • 1 cup all-purpose flour
  • ¼ tsp salt
  • ¾ cup finely chopped almonds (or any nut)
  • ½ cup raspberry jam, for filling
Instructions
  1. Preheat oven to 350 F degrees. Line baking sheet with parchment paper.
  2. In the bowl of a stand mixer, cream together the butter and sugar on high for about 2 minutes.
  3. Scrape the sides of the bowl, add the egg yolk and vanilla then mix until thoroughly combined.
  4. In another bowl, whisk together the flour, salt.
  5. Add the flour to the wet mixture and mix on medium-high until combined. Scrape the sides and bottom of the bowl to ensure everything has been incorporated.
  6. In a small bowl, slightly beat the egg white. Place the chopped nuts in another bowl.
  7. Roll 1 Tbsp of dough into a ball in your hands. Dip the dough ball in the egg white then roll in the nuts until covered.
  8. Place the nut-covered balls on the prepared cookie sheet 1" apart. Gently press your thumb down into the center of each ball, making a well for the jam.
  9. Bake 10-12 minutes or until the cookies have set. Cool on the pan for 1 minute before removing to a wire rack to cool completely. NOTE: If you notice some of the thumbprint wells risen, press them gently back down before they cool so that the jam has a place to be.
  10. Once the cookies have cooled, fill the wells with your favorite raspberry jam.
  11. Store in an airtight container for up to a week.

Want more cookies?

Check out the main page for the 12 Days of Cookies and you’ll find the links to all the recipes! Next cookie will be posted tomorrow!

Day 9 of 12 Days of Cookies | JavaCupcake.com

The Great Food Blogger Cookie Swap 2013:
Apple Snickerdoodles

A twist on a traditional cookie, these Apple Snickerdoodles are full of shredded apples, spices and loaded with flavor! They are the perfect cookie for your next cookie swap!

Apple Snickerdoodles - freshly shredded apples add another layer of deliciousness to these classic cookies! | JavaCupcake.com

Today’s post is a special one.  Yes, it includes pretty pictures.  Yes, it includes a recipe.   Yes, there’s a story.  But, here’s where it gets good… this post and hundreds of others were involved in the 3rd annual Great Food Blogger Cookie Swap!

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The Great Food Blogger Cookie Swap pairs 4 amazing bloggers together to swap cookies with each other.  Each person makes 1 dozen of their favorite cookie, packages it up and ships it off to the other 3 bloggers! And then the yummy part… three different types of cookies!

Apple Snickerdoodles - freshly shredded apples add another layer of deliciousness to these classic cookies! | JavaCupcake.com

Last year I made Candy Cane Crinkle Blossoms and the year before it was Grinch Cookies!   This year, I’ve made a super delicious twist on a classic cookie… the Apple Snickerdoodle!

Oh… and this year we raised a butt-load of money for a great cause!  $13,778.40 this year was raised and it’s all going to Cookies for Kids’ Cancer!  This organization raises money for pediatric cancer research.  Such a great cause!  How sweet is that?

Apple Snickerdoodles - freshly shredded apples add another layer of deliciousness to these classic cookies! | JavaCupcake.com

The bloggers I swapped with this year are some pretty sweet ladies!

I had never heard of any of these bloggers before, so I was thrilled to be able to get to know them and their recipes!  Each blogger is unique in style and type of recipes they like to post on their blog.  Make sure you visit them to see what cookies they made for the swap!

Apple Snickerdoodles - freshly shredded apples add another layer of deliciousness to these classic cookies! | JavaCupcake.com

The cookies I made are a twist on a traditional cookie.  To make these Apple Snickerdoodles, I took a classic recipe and added shredded apple to the batter!  The apple flavor was subtle, but really changed the entire dynamic of the cookie!  They were deeeeelicious!

To decorate them for shipping, I packaged them in plastic bags and tied yellow curling ribbon at the top to close the bag.   Then, I attached some cute tags that the Swap provided for us! Aren’t they cute?

So, if you need a cookie for a cookie swap, a teacher girl… or just a Tuesday afternoon, try these Apple Snickerdooles!  You’ll really love them!

Enjoy!

Apple Snickerdoodles
 
Prep time
Cook time
 
Serves: 3+ dozen cookies
Ingredients
  • ½ cup unsalted butter, room temperature
  • ⅔ cup brown sugar, lightly packed
  • ⅔ cup sugar
  • 1 tsp vanilla
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 tsp cream of tartar
  • 2 Tbsp corn starch
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp ground nutmeg
  • 1 cup shredded apple (about 1 large apple)
  • ½ cup sugar + 2 Tbsp cinnamon, for rolling
Instructions
  1. In the bowl of your stand mixer, cream together the butter and sugar for about 2 minutes.
  2. One at a time, add the eggs and mix until incorporated. Scrape the sides of the bowl and add the vanilla. Mix again.
  3. In another bowl, whisk together the flour, cream of tartar, corn starch, baking soda, salt and nutmeg.
  4. In two parts, add the flour to the wet mixture and mix on low until just combined.
  5. Place the shredded apples on top of 3 paper towels and roll up. Squeeze out the juice of the apples as if you were wringing out a towel. (NOTE: You want the flavor of the apples, but not the juice from the apples in these cookies.) Fold in the apples.
  6. Cover and chill in the freezer for 30 minutes or in the refrigerator for 2 hours.
  7. When ready to bake, preheat oven to 350 F degrees. Line 2 cookie sheets with parchment paper.
  8. In a small bowl, mix together the ½ cup sugar and 3 Tbsp cinnamon.
  9. Roll 1" balls of dough in your hands and drop into the cinnamon/sugar. Toss the balls until they are covered in cinnamon/sugar. Place them on the prepared cookie sheet 1" apart.
  10. Bake for 12-15 minutes or until the edges are golden, the tops are set and no more wet dough can be seen in the center/top.
  11. Allow to cool on the pan for 1 minute before removing to a wire rack to cool completely.
  12. Store in an air tight container for up to a week.

Chunky Apple Sugar Cookie Sheet Cake Bars

Chunks of sweet honey crisp apples surrounded by cinnamon sugar cookie dough topped with whipped cinnamon buttercream make these Chunky Apple Sugar Cookie Sheet Cake Bars a must-bake dessert for your family!

Chunky Apple Sugar Cookie Sheet Cake Bars - Chunks of apples fill this sugar cookie sheet cake that's covered in a creamy cinnamon buttercream | JavaCupcake.com

My daughter has been eating apples a lot lately… almost one everyday.  She slices them, puts them in a bowl with a spoonful of peanut butter or sometimes with a couple slices of cheese.  Emily loves apples.

Her love of this crispy fruit got me to thinking about baking with them.   How could I incorporate the crunch and sweet flavor of a Honey Crisp apple into a dessert??  Hmm… a cupcake? Naw.  I’ve done that before.  Pie?  Yup, done that too.

Cookies?  YES! Winner! I haven’t made an apple cookie yet!

But wait… how about a cookie cake?

EVEN BETTER!

This chunky apple sugar cookie sheet cake bars, have a sugar cookie flavor with a cake-like texture but are loaded with chucks of sweet and crisp apples and tons of delicious cinnamon flavor.  I’ve topped them with a thin layer of whipped cinnamon frosting.

They get their name from the way they are baked… in a sheet cake pan and from their texture.  These bars definitely have the sugar cookie texture and flavor, yet they are thicker and have a crumb like a cake.

Chunky Apple Sugar Cookie Sheet Cake Bars - Chunks of apples fill this sugar cookie sheet cake that's covered in a creamy cinnamon buttercream | JavaCupcake.com

It’s a cookie. It’s a cake.  It’s a bar.  It’s a Cookie Sheet Cake Bar!

This would make a great treat for a pot-luck or party.  It can be sliced in any size and would be delicious with a scoop of vanilla or caramel ice cream on the side!  Ooohh!  Why didn’t I think of that before I took the pictures and ate 3 pieces?   ha ha ha

Yum.  Seriously.  These sugar cookie sheet cake bars are like a slice of apple pie, but better.  You need to try them!!!

Enjoy!

Chunky Apple Sugar Cookie Sheet Cake Bars
 
Ingredients
Bars
  • 2½ cups Honey Crisp apples, peeled and diced (about 1½ large apples)
  • 1 cup unsalted butter, room temperature
  • 2 cups sugar
  • 4 large eggs
  • 1 Tbsp vanilla extract
  • 5 cups all-purpose flour
  • 1 tsp salt
  • ½ tsp baking soda
  • 1 Tbsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp ground cloves
Frosting
  • ½ cup unsalted butter, room temperature
  • 1lb powdered sugar
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • ¼ cup heavy cream
  • pinch of salt
Instructions
Bars
  1. Preheat oven to 350 F degrees. Spray with Pillsbury Baking Spray with flour a jelly roll pan or large, tall sided cookie sheet. Line with parchment paper and spray again.
  2. Prepare the apples by peeling, coring and dicing them into ¼-1/2" chunks.
  3. In the bowl of your stand mixer, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
  4. While the butter and sugar are creaming, in another large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and cloves.
  5. Add the eggs to the butter/sugar one at a time mixing well after each. Scrape the sides of the bowl several times to make sure all the egg has been incorporated.
  6. Mix in the vanilla.
  7. Slowly add the flour to the creamed mixture and mix on high until just combined. Scrape the sides of the bowl to make sure everything has been incorporated.
  8. Add the apples and mix until they have been evenly distributed through the batter. N
  9. NOTE: The batter will be thick. Spread the batter evenly in the prepared pan.
  10. Bake 18-25 minutes or until the edges have browned and a toothpick comes out without any wet batter. You should see a few cookie crumbs stuck to the toothpick.
  11. Cool cookie bars in the pan on a wire rack until they are completely cool.
  12. Using the parchment paper, carefully lift the cookie out and place on a cutting board.
Frosting
  1. In the bowl of your stand mixer, cream the butter until smooth.
  2. Add the powdered sugar, one cup at a time and mix on high until incorporated.
  3. Mix in the vanilla, cinnamon and the salt.
  4. Add the heavy cream and mix on high for 2 minutes or until light and fluffy.
Assembly & Storage
  1. Using an offset spatula, spread a thin layer of frosting over the top of the cooled sheet of cookie.
  2. Cut into squares.
  3. Sprinkle each square with a dusting of ground cinnamon.
  4. Store in an airtight container for up to a week.
Notes
Original recipe from The Seaside Baker

White Chocolate Chip Lemon Cookies

These chewy lemon cookies filled with white chocolate chips are a treat that’s sure to make everyone happy!

A new McDonald’s opened up this week 5 minutes from my house.  Before it’s opening, the closest McD’s was 40 minutes away… so we hardly ever went there.  The McCafe serves giant white chocolate chip lemon cookies that are SO YUM!  They are crisp on the edges and soft in the middle and full of lemon flavor.  Unlike like cookie I’ve ever had at a fast food restaurant before.  I just new I had to recreate these cookies at home!

And what better time than right before my hubby is going away for a few weeks to train for his upcoming deployment.  A big platoon of soldiers needs cookies to fuel themselves while training, right? :) So into the kitchen I went this morning to whip up a batch.

You could have these cookies made in about 30 minutes – they’re that simple yet so super delicious!  I made a bunch of little cookies so they would go further, but you could easily make them bigger – like the one I got at McD’s!

Enjoy!

White Chocolate Chip Lemon Cookies
 
Prep time
Cook time
 
Serves: 3 dozen cookies
Ingredients
  • 2 cups flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ cup (12 Tbsp) unsalted butter, room temperature
  • ½ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 1 egg
  • 1 large lemon, zested and juiced
  • 2 cups white chocolate chips
Instructions
  1. Preheat oven to 350 F degrees and line cookie sheets with parchment paper.
  2. In a small bowl, sift together the flour, baking soda and salt.
  3. In the bowl of your stand mixer, press the lemon zest into the white sugar until it's fluffy and fragrant. Add the brown sugar and butter and cream until smooth and fluffy.
  4. Beat in the egg.
  5. Mix in the lemon juice.
  6. Add the flour and mix until just combined.
  7. Fold in the white chocolate chips.
  8. Roll golf ball size (1in) balls of dough in your hand and gently press them onto the cookie sheet 1-2 inches apart- slightly flattening them.
  9. Bake 9-11 minutes or until air bubbles form and the edges SLIGHTLY turn golden.
  10. Remove from the oven and cool on the cookie sheet 3 minutes. NOTE: If you remove them before 3 minutes, they will be too soft and will break.
  11. Move to a wire rack to cool completely.
  12. Store in an air tight container for 3-4 days or EAT IMMEDIATELY!

Lemon Raspberry Shortbread Sandwich Cookies

Lemon Raspberry Shortbread Sandwich Cookies by JavaCupcake.com

Lemon Raspberry Shortbread Sandwich Cookies.  Yea.  You read that correctly.  These cookies are the perfect combination of lemon and raspberries.  Sweet and tart.  I’ve made lots of lemon and raspberry combos (Lemoncino Raspberry Cupcakes & Lemon Raspberry Tart Pie – just to name a few) in the past… but I think this one may be one of my favorites.

I took a basic shortbread cookie and filled it with the most delicious raspberry jam and then topped it with a simple lemon drizzle.  Simple but so yum!  The day I made these, I also took the same shortbread cookies and filled them with a creamy lemon filling.  Those were super yum too!  But I think these were my favorite.

I hope you try these cause they are super easy and super delish!

Enjoy!

Lemon Raspberry Shortbread Sandwich Cookies by JavaCupcake.com

Lemon Raspberry Shortbread Sandwich Cookies
 
Prep time
Cook time
Total time
 
Serves: 12-15 sandwich cookies
Ingredients
Lemon Shortbread
  • 1 cup unsalted butter, room temperature and soft
  • 1 lemon, zested and juiced
  • ½ cup sugar
  • 2½ cups sifted flour - measure after sifting
Raspberry Filling
  • Use your favorite raspberry jam. (I used a local homemade jam made by a cute little old German couple - best jam I've EVER had!)
Lemon Drizzle
  • 1 heaping cup powdered sugar
  • 2 tsp fresh squeezed lemon juice
Instructions
Lemon Shortbread
  1. Preheat oven to 325 F degrees. Line 2 cookie sheets with parchment paper.
  2. In the bowl of your mixer, press the lemon zest into the sugar. Your sugar will become thick and fragrant.
  3. Add the butter to the sugar and cream until fluffy. Scrape the sides of the bowl to make sure all the butter is incorporated.
  4. Mix in 1 Tbsp of the fresh squeezed lemon juice.
  5. Add the flour and mix on low until a dough ball forms.
  6. Place dough on a lightly floured counter and knead 2-3 times until smooth.
  7. Roll dough out about ¼-1/2 inch thick.
  8. Using a 2¼in biscuit cutter (I used one from a Martha Stewart set), cut cookies and place onto prepared cookie sheet.
  9. Bake on center rack in your oven for 12-13 minutes or just until the edges begin to brown. Remove immediately to a wire rack to cool completely.
Lemon Drizzle
  1. In a small bowl, combine the lemon juice and sugar.
  2. With a fork, stir until smooth and no lumps remain.
Assembly
  1. Spread the raspberry jam in a thick layer on the bottom side of one cookie almost to the edges.
  2. Place another cookie on top of the jam (bottom side of the cookie face down on the filling) and press gently until the filling reaches the edges.
  3. Drizzle lemon and sugar mixture over the top of each cookie.

Lemon Blackberry Shortbread Cookies

Every holiday season I’m always on the lookout for a great new cookie to add to my recipe box.  Last week, more than 500 cookie recipes were posted in the Great Food Blogger Cookie Swap including my recipe for Candy Cane Crinkle Blossoms.

Lemon Blackberry Shortbread Cookies by JavaCupcake

While browsing through all the fantastic cookies, I came across these beautiful raspberry almond thumbprint cookies by Saving Room for Dessert.  Tricia’s recipe is so simple that I couldn’t resist trying them myself!

In my cabinet I have this beautiful jar of handmade Blackberry jam made by a local German couple.  I have tried 5-6 different flavors of their jams and they are THE BEST I’ve ever tasted.  I am definitely spoiled being able to have access to such quality, homemade foods here in Germany!  So, I decided to use this jam for these cookies and flavor the dough with lemon instead of almond.  Lemon and blackberry make an amazing combination, so I’m sure these cookies will be a hit!

PS…. If I were to make these again, I’d make them more like thumbprint cookies and make the hole for the jam bigger… more jam the merrier!

Enjoy!

 

Lemon Blackberry Shortbread Cookies
 
Prep time
Cook time
 
Serves: 3 dozen cookies
Ingredients
Cookies
  • 1 cup unsalted butter, room temperature
  • ⅔ cup sugar
  • 1 tsp lemon extract
  • 2 cups flour
  • Blackberry jam
Lemon Glaze
  • 1 cup powdered sugar
  • 3-4 Tbsp heavy cream
  • 1 tsp lemon extract
Instructions
  1. In a medium bowl, cream the butter and sugar together. I used a hand mixer, but you can use your stand mixer if that's easier for you.
  2. Add the lemon extract and mix until combined.
  3. With the mixer on low, blend in the flour. The dough will be clumpy.
  4. In the bowl, knead the dough 8-10 times or until it's come together to form a ball.
  5. Wrap dough ball in plastic and chill for 1 hour.
  6. Preheat oven to 350 F degrees. Line cookie sheet with parchment paper.
  7. Shape 1 inch balls of dough and place 2 inches apart on cookie sheet.
  8. Using the tip of a wooden spoon, press a hole into the center of each cookie at least ½ way down.
  9. Fill each hole with blackberry jam. (I used a piping bag with the jam in it to squeeze into each hole.)
  10. Bake for 13-14 minutes or until golden brown. Let cookies stand for 1 minute before removing to a wire rack to cool completely.
  11. Once cool, mix the powdered sugar, cream and lemon extract. Drizzle over each cookie. (Again, I filled a piping bag filled with the glaze to drizzle over each cookie.)