Blackberry Peekaboo Cookies
My grandmother bakes this recipe every year for the holidays. She uses homemade blackberry jam that she makes fresh every summer. These cookies are so delicious! —Jacquie Franklin, Hot Springs, Montana
Ingredients
- 1/2 cup butter, softened
- 1/2 cup shortening
- 2 cups packed brown sugar
- 2 large eggs, room temperature
- 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
Reviews
I don't usually rate recipes, even though I bake all the time, but I just had to review these cookies because they are INCREDIBLE. I followed the recipe for the cookie exactly and used blueberry preserves strained through a strainer. They are sweet, soft and chewy on the inside, and crisp on the outside--absolutely perfect. I rolled out the dough between parchment and lifted each cookie piece with an offset spatula. For the top pieces, I actively tore a hole in the middle to get the crinkle effect.
I have to be honest with my review, I did not like these and did not match up to other reviews. They were not sweet and the dough was so hard to work with. I would not make these again.
Really good hidden sandwich cookie.. make the top a little thinner to get the cracking - but even without it - they are delish. They barely brown and may take more than 10-12 mins. Love them!
These are so good except I use homemade red raspberry jam instead of blackberry.