- 1 cup (2 sticks) Butter unsalted
- 1 cup (198 g) Sugar white
- 2 Eggs
- 1/4 milk (just not fat free) Milk
- 2 tsp Vanilla Extract
- 1 tsp Kosher Salt
- 1 tsp (4 g) Baking powder
- 1 tsp (6 g) Baking soda
- 10 oz Fresh Blackberries
- 1 TBSP Honey
- 2 TBSP Sugar white
- 1-1/2 cup (188 g) Powdered sugar
- 3 TBSP Lemon juice
- 1 medium lemon Lemon zest
SPRING – just makes me want to dive into lemons, limes, berries, and oranges. My pick for the main ingredient this week is blackberries. When I was young my sister and I would ride our bikes all over the place. Along the road were bushes and bushes of blackberries that we would stop and eat. I miss the wild blackberry bushes but now I have the grocery store. Not sure about the tradeoff, but at this stage, I will take it.
Of course, another one of my favorite flavors is the lemon! So versatile and adds a brightness to anything that I wish I had a lemon tree in my backyard. The lemon glaze on this cookie is light and adds just the right amount of flavor that it doesn’t overpower the blackberry taste. Hope you enjoy it!
I put the blackberries, honey, and sugar into a food processor. Then pulse until everything is like a thin jam with seeds. I made this the night before so that the honey and sugar could blend with the blackberries.
In a large bowl weigh or measure the flour, salt, baking powder, and baking soda together. I run a whisk through the dry ingredients just to blend. Set the bowl aside.
With a hand or stand mixer (I use a KitchenAid Stand Mixer) blend the sugar and butter together till light and fluffy. Add 1 egg at a time and beat. Then add the milk and vanilla extract. Turn the mixer down and slowly add the flour mixture and blend till all the flour is incorporated. Take the dough and divide it into 2 square blocks and wrap with plastic wrap. I put them on a cookie pan and move them to the refrigerator for at least 1 hour. You could make this the night before and then roll it out the next day.
Preheat oven to 350° F. Pull one of the wrapped cookie dough blocks out of the refrigerator. What you want to do is form this like a jelly roll. But cookie dough can stick when you are trying to roll it. I use a flat sheet parchment paper which I lightly floured and using a rolling pin form a rectangular shape. Using the parchment paper lets you get under the rolled out cookie dough. If you do this on a counter and it sticks it will be hard to get it to roll.
After you have created the rectangular shape spread a layer of the blackberry mixture on the dough. I leave a good 2 to 3 inches at the end with no blackberry sauce, this way it doesn't squeeze out all over the place when you get to the end of rolling the dough into a log shape. Gentle start the roll and continue until you have it in a log shape. Wrap the log with plastic wrap. Do the same thing with the other block of chilled cookie dough. Put both wrapped logs into the refrigerator for at least 1 to 2 hours. You can put this into the freezer but only do 1 hour.
Preheat your oven to 350° and line 2 pans with parchment paper. Pull one of the logs out of the freezer or refrigerator and unwrap. Taking a shape knife slice 1/4 to 1/2 inch thick (try and make them uniform in size) cookies and place on a prepared cookie sheet pans. Bake for 10-12 minutes until slightly browned. Pull out of the oven and move to wire cooling rack.
After the cookies have cooled completely start the lemon glaze. In stand or hand mixer add the powdered sugar, lemon juice, and lemon zest and mix till incorporated. I take a measuring teaspoon and pour on the top of the cookie. Turn the spoon around and in a circular motion spread it around the top of the cookie. I let them sit for an hour to let the glaze harden.