When I first saw the recipe for these butter cookies , I knew that this was one recipe that needed to be made. How could something so tiny and cute and biscuitty possibly be denied? Now, though I’ve never really been much of a girly girl (you should’ve seen my childhood collection of matchbox cars!), I’m finding that as I get older, I’m really starting to dig cute things a whole lot more.
This means that my collection of knee-length ‘flouncy’ skirts has exponentially increased and is threatening to take over my wardrobe, but also means that I’m wanting to make cute little cookies and mignardises. What can I say about this butter cookie recipe except that it is almost a walk in the park.
Sandwich Berry Butter Cookies Recipe
If you’ve stronger hands than I am then you probably won’t as difficult a time as I did when piping out the cookies, but don’t worry too much as it’s not too stiff a batter, and after holding the piping bag for a few minutes the batter warms up even more so it does get easier 🙂
Also Try: Very Easy Chocolate Mud Cake Recipe
Not having any blackberry jam, I just went for a strawberry jam that I had in the pantry and I suspect they’d taste great with any berry jam that you had handy! Sorry folks, I’ve got to keep this entry short as I’ve got to dash off to uni, but I promise I’ll post something more substantial over the weekend!
Berry Jam Butter Cookies Recipe Ingredients
(yield: ~50 cookie sandwiches)
- 250g butter, at room-temperature
- 120g pure icing sugar
- 1 tsp natural vanilla paste
- 1 egg
- 125g ground almonds
- 250g flour
- Approx 1/4 cup berry jam
- Pure icing sugar for dusting
How to Make Butter Cookies Recipe
1. Preheat oven to 200 degrees C and line a baking tray with a silicon baking mat or baking paper.
2. Beat together the butter, icing sugar and vanilla paste till well combined, then add egg and beat till mixture is smooth. Add egg, flour and ground almonds and beat till mixture is smooth.
3. Fill a piping bag with a medium-sized star nozzle with the batter and pipe onto the lined baking tray, keeping them about 2-3cm in diameter and about 3cm apart from each other.
4. Bake in the middle rack of your oven for about 5-10 mins, keeping a close eye on them and removing them once they start to go golden around the edges. Once they’re done, remove them from the oven and transfer to a wire rack to cool completely.
Also Try: Honey and Macadamia Cookies Recipe
5. To sandwich the cookies, run the jam through a fine sieve to remove seeds and break up any lumps, then heat the jam in a small pot or in the microwave till it is very warm and runny.
6. Use a pastry brush to brush the underside of one of the cookies with some jam, then press another cookie against it to ’sandwich’ the two together. You want to get enough jam in the cookie sandwich to make sure you can taste it, but not so much that when they’re put together the jam leaks out over the sides.
7. Leave the sandwiched cookies to cool for about an hour, then store in an airtight container. You can dust a little pure icing sugar over the top before serving to make ‘em look particularly pretty 🙂