Lemon and blackberry shortbread cookies are tangy and sweet and are the perfect sandwich cookie to celebrate the holidays.
Keyword Lemon and blackberry shortbread cookie
Prep Time 20minutes
Cook Time 20minutes
Chill Time 2hours
Total Time 40minutes
Author Ali Randall
1cupunsalted butter, softened
Zest from one lemon
Seedless blackberry preserves
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.
(I purchased my Wilton cookie cutters at the grocery store)