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Blackberry Swirl Almond Cookies

  • Prep Time
    Prep Time: 20 minutes
  • Cook Time
    Cook Time: 14 - 16 minutes
  • Serves
    Serves: 24 cookies
  • 1 Package Driscoll's Blackberries (6 ounce package)
  • 3/4 Cup plus 3 tablespoons sugar, divided
  • 1/4 Tsp. ground cinnamon
  • 2 Tablespoons water
  • 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
  • 2 Teaspoons granulated or sanding sugar (optional)
  • Pinch ground cloves
  • 1 stick unsalted butter, softened
  • 1 large egg
  • Heat blackberries, 3 tablespoons sugar, cinnamon, cloves and water to a boil in a medium saucepan over medium-high heat, stirring occasionally. Reduce heat to medium and simmer until thickened, about 10 minutes, stirring and mashing berries with a potato masher (you should have about 1/2 cup). Remove from heat and let cool completely.
  • Whisk together flour, baking powder and salt in a medium bowl. Beat butter and remaining 3/4 cup sugar with an electric mixer until very light and fluffy, 3 to 5 minutes, scraping down bowl several times. Beat in egg, almond extract and vanilla extract. Gradually add flour on low speed, mixing just until blended, scraping down bowl once or twice.
  • Roll out to a rectangle about 12 inches by 8 inches, 1/4-inch thickness on a piece of parchment paper. Spread blackberry jam within 2 inches of edges. Roll up dough from long side into a tight log, using parchment paper to help lift dough. Tightly wrap dough log in plastic and refrigerate at least 4 hours.
  • Preheat oven to 350ºF. Line 2 cookie sheets with parchment paper. Slice cookies 1/4 inch thick. Arrange 12 cookies on each baking sheet, leaving 1-inch between cookies. Bake 13 to 15 minutes or until just beginning to brown. Sprinkle lightly with granulated or sanding sugar, if desired. Let cookies cool on pans 2 minutes then transfer to wire racks to cool completely.
  • Download a printable gift tag for this recipe here.
Calories 102.08
Total Fat 4.01 g
Saturated Fat 2.78 g
Cholesterol 19.08 mg
Sodium 15 mg
Total Carbohydrates 15.19 g
Dietary Fiber .51 g
Protein 1.22 g

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