Description
These Blackberry Almond Swirl Cookies combine a luscious blackberry filling with the rich flavor of almond and vanilla, creating a fruit-filled dessert perfect for any occasion. Beautifully swirled and baked to golden perfection, they’re sure to impress!
Ingredients
Units
Scale
For the Blackberry Filling:
- 1 package (6 ounces) Driscoll’s Blackberries
- 3 tablespoons sugar
- 1/4 tsp ground cinnamon
- 2 tablespoons water
For the Dough:
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 3/4 cup sugar
- 1 stick (1/2 cup) unsalted butter, softened
- 1 large egg
- 1/8 tsp ground cloves (optional)
For Topping (Optional):
- 2 teaspoons granulated or sanding sugar
Instructions
- Prepare the Equipment:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Make the Blackberry Filling:
- In a saucepan, combine blackberries, 3 tablespoons sugar, cinnamon, and water.
- Cook over medium heat, stirring occasionally, until the blackberries break down and the mixture thickens.
- Remove from heat and let cool. Once cool, chill in the refrigerator.
- Prepare the Dough:
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream together butter, 3/4 cup sugar, almond extract, and vanilla extract.
- Add the egg and mix until well combined.
- Gradually mix the dry ingredients into the wet ingredients until a dough forms.
- Shape the Dough:
- Roll out the dough on a floured surface into a rectangle about 1/4 inch thick.
- Spread the chilled blackberry filling over the dough.
- Sprinkle the filling with ground cloves for added spice.
- Roll the dough tightly into a log and slice it into approximately 24 cookies.
- Bake the Cookies:
- Arrange the slices on the prepared baking sheet, spacing them slightly apart.
- Sprinkle the tops with granulated or sanding sugar if desired.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Cool and Serve:
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a tangier filling, add a teaspoon of lemon juice to the blackberry mixture.
- Chill the rolled log of dough before slicing for cleaner cuts.
- Store cookies in an airtight container at room temperature for up to 3 days.
