Lemon and blackberry shortbread cookies are tangy and sweet and are the perfect sandwich cookie to celebrate the holidays.
I love a shortbread cookie any time of the year. The holidays especially.
These biscuits have a rich buttery flavor and a crumbly texture and when paired with tangy lemon curd or sweet seedless blackberry preserves they are outstanding.
They literally melt in your mouth.
The Lemon and blackberry shortbread cookies are perfect for a cookie exchange, a treat on Valentine’s Day, or as a gift for new neighbors or friends.
This shortbread dough is so versatile too.
They can be shaped into bars or thumbprints and topped with jam, sprinkled with granulated or powdered sugar, stamped, or topped with nuts and icing.
I used Wilton cookie cutters that I found at the grocery store.
They can also be found at any craft store.
I found that chilling the dough made it easier to work with.
Cut out fun shapes then save and bake the mini shapes too. They are the perfect sweet bite.
Lemon and Blackberry Shortbread Cookies
- 1 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Zest from one lemon
- 2 cups all-purpose flour
- Lemon curd
- Seedless blackberry preserves
- 1/2 cup powdered sugar
- Using a stand mixer or hand mixer beat the butter until creamy. Add the sugar, salt, vanilla extract in the zest from the lemon and beat for a minute. Add the flour until well mixed. Use a spatula spoon to scrape the sides of the bowl if needed. Chill the dough in the refrigerator for an hour.
- Preheat the oven to 400°F. Use a piece of parchment paper and sprinkle some flour on it before rolling out the dough for your cut outs. Using a Linzer cookie cutter, cut out an equal number of bottom cookies as top cookies to create your sandwiches.
- Take care to make sure that your top cut outs are shaped the way you want. My cookie cutters are stars so I made sure that the five points are lined up with my tree and snowman designs.
- Bake for 9 to 11 minutes or until edges just start to brown. Transfer to wire racks and cool.
- Once cooled, sprinkle the tops of the sandwich cookies with powdered sugar. Spread a teaspoon of blackberry preserves or lemon curd on the sandwich bottoms. Top each bottom with powdered sugar top. Makes about 16 sandwich cookies.