I’ve had an itch to bake some cookies recently, and with a blackberry jam I made, I figured I could add it some shortbread cookies! This is a version of the Knotts berry shortbread cookies that I love! They are so decadent with the perfect touch of sweetness. You can make them as simple as the thumbprint cookie I made or use a piping bag to give it a little fancy touch! This is a perfect addition to your cookie making collection, you will see how fast they go!Blackberry Shortbread Cookies Yields: 15 cookies Prep Time: 15 min Bake Time: 13 min
- 1 cup All-Purpose Flour
- 1/2 cup Sugar
- 1/2 cup Butter (Softened) (1 stick)
- 1 tsp. Vanilla Extract
- 2 Tbsp. Milk
- Blackberry Jam
In a mixing bowl cream butter and sugar on high speed.
With a rubber spatula make sure you scrape down the sides of the bowl after each step to make sure everything is being well incorporated.
Add your milk and vanilla extract and mix.
Add your flour on low speed. If you are doubling or more the recipe, you might want to add the flour is small batches while mixing on low setting to avoid being covered by it.
The dough should be soft and fluffy!
Take about a tablespoon of the dough and roll into a ball. Place on parchment lined cookie sheet.
There are two ways you can “print” the dough, either thumbprint using your finger and make a small dent.
Or you can use a 1/2 tsp. measuring spoon and press down. If it cracks around the sides don’t worry! Just pinch it back together to smooth out.
*I chose this option because they come out more even.
Fill each print with your jam.
Place in oven at 350 degrees for 13-14 minutes or until lightly golden.
When done, transfer to a cookie rack and cool.
If you don’t have a cookie rack, you can always place the cookies with the parchment paper on the counter.
You can store them in an air tight container OR enjoy them as soon as they are done with a nice cup of tea, coffee or milk for the little ones!