Blackberry Peekaboo Cookies Recipe

Blackberry Peekaboo Cookies Recipe
Blackberry Peekaboo Cookies Recipe photo by Taste of Home
Publisher Photo

Blackberry Peekaboo Cookies Recipe

Be the first to add a review
Publisher Photo
My grandmother makes this recipe every year during the holidays. She uses homemade blackberry jam that she makes fresh every summer. They are so delicious! —Jacquie Franklin, Hot Springs, Montana
MAKES:
36 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min./batch + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 2 cups packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1-1/2 teaspoons salt
  • 3/4 cup seedless blackberry spreadable fruit

Directions

Cream butter, shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 30 minutes.
Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place half of the circles onto parchment paper-lined baking sheets. Spread 1 teaspoon spreadable fruit in the center of each circle; top with remaining circles, pressing edges lightly to seal.
Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool. Yield: about 3 dozen
Originally published as Blackberry Peekaboo Cookies in Cookies & Candies Bookazine 2017

Nutritional Facts

1 cookie: 162 calories, 6g fat (2g saturated fat), 17mg cholesterol, 179mg sodium, 26g carbohydrate (15g sugars, 0 fiber), 2g protein.

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 2 cups packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1-1/2 teaspoons salt
  • 3/4 cup seedless blackberry spreadable fruit
  1. Cream butter, shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 30 minutes.
  2. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place half of the circles onto parchment paper-lined baking sheets. Spread 1 teaspoon spreadable fruit in the center of each circle; top with remaining circles, pressing edges lightly to seal.
  3. Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool. Yield: about 3 dozen
Originally published as Blackberry Peekaboo Cookies in Cookies & Candies Bookazine 2017

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBlackberry Peekaboo Cookies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review