Blackberry Pie Cookies
Blackberry Pie Cookies are the ultimate treat especially when served warm with vanilla ice cream. Try this at your next gathering!
You may need:
food scale
candy thermometer
Blackberry Pie Cookies
Ingredients
Cookies
- 2 sticks salted butter room temperature
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. kosher salt
- 2¾ cup all-purpose flour
- Blackberry Jam cooked to 212 degrees and chilled
- ½ pie crust baked, cooled and broken into pieces
Pie Crust
- 9 T. cubed butter kept in freezer
- 1⅓ cup flour
- ½ tsp. kosher salt
- 1 T. sugar
- 1 T. cornstarch
- 1 T. apple cider vinegar
- ¼ cup ice water
- 2 T. sugar mixed with 1 tsp. cinnamon
- 2 T. melted butter
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Instructions
Cookies
- Beat butter and sugars until creamy.
- Add eggs with both extracts.
- On low blend in dry ingredients.
- Add pie crust and only mix in a short amount-you want to keep large pieces..
- Measure out 4 ounce mounds and in the center add a tap of jam.
- Wrap dough around jam to tightly seal it in.
- Freeze mounds.
- I like to defrost them before baking and bake at 375 for 13-14 mins. (From frozen 14-15 mins.)
- Cool about 30 mins and eat warm with ice cream.
Pie Crust
- Combine flour, salt, sugar, and cornstarch in a food processor and pulse
- Add the butter and pulse just about 5-6 times.
- Pour in the ice water and vinegar pulsing 3-4 times.
- You want it to just begin to come together, but still remain crumbly.
- Dump out onto a piece of plastic wrap and push into a square.
- Wrap well and chill a few hours.
- Roll out on a floured surface pretty thin.
- Brush with melted butter, sprinkle with the cinnamon sugar mix.
- Pop into the freezer 20 mins.
- Bake at 400 degrees until crispy. (approx 15 mins but keep an eye on it.)
- Let cool.
Adapted from Sunshine Texas Cookies She has some insane recipes! Check out her website!
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