Blueberry Jam Sandwich Cookies

Name: Blueberry Jam Sandwich Cookies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Southern
Ingredients: 532 milliliters all purpose flour; 340 grams cups fresh blueberries; 2 larges egg yolks; 3 Tbsps finely grated lemon peel; 2 Tbsps powdered fruit pectin; 24 servings Raw sugar* (for sprinkling); 0 teaspoons salt; 237 milliliters sugar; 237 milliliters (2 sticks) unsalted butter, room temperature

Blueberry Jam Sandwich Cookies might be just the Southern recipe you are searching for. This recipe serves 24. Watching your figure? This vegetarian recipe has 164 calories, 2g of protein, and 8g of fat per serving. This recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up salt, butter, powdered fruit pectin, and a few other things to make it today. It works well as a dessert. 68 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Combine blueberries, fruit pectin,and butter in large nonstick skillet. Stirconstantly over medium-high heat untilmixture boils.

Ingredients you will need

Fruit Pectin

Blueberries

Butter

Equipment you will use

Frying Pan

Add sugar and return toboil, stirring until sugar dissolves. Boiluntil mixture is reduced to 1 1/3 cups, about5 minutes.

Ingredients you will need

Sugar

Remove from heat.

Transfermixture to small glass bowl; cover and chilluntil jam is cold, at least 6 hours (jam willthicken slightly while chilling). DO AHEAD: Can be made 1 week ahead. Keep chilled.

Ingredients you will need

Jam

Equipment you will use

Bowl

Using electric mixer, beatbutter, 1 cup sugar, lemon peel, and saltin large bowl until light and fluffy, about 2minutes.

Ingredients you will need

Lemon Peel

Sugar

Equipment you will use

Hand Mixer

Bowl

Add yolks and beat until blended.

Ingredients you will need

Egg Yolk

Add flour in 2 additions, beating just untilblended after each addition. Gather doughtogether; divide in half.

Ingredients you will need

All Purpose Flour

Place 1 dough halfon sheet of waxed paper or parchment paper.Form dough into 1 1/2-inch-wide square orround log; smooth with dampened fingers.Wrap log in waxed paper. Repeat withsecond dough half. Chill dough until firm, atleast 4 hours. DO AHEAD: Can be made 1 dayahead. Keep chilled.

Ingredients you will need

Dough

Wrap

Equipment you will use

Baking Paper

Position rack in center of oven andpreheat to 400°F. Line 2 large rimmed bakingsheets with silicone baking mats, smoothside up, or parchment paper.

Equipment you will use

Baking Paper

Oven

Cut dough logsinto scant 1/4-inch-thick squares or rounds.Arrange on prepared baking sheets, spacing2 inches apart.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

Sprinkle half of doughsquares or rounds generously with rawsugar (leave remaining plain).

Bake cookies, 1 sheet at a time, untiledges are light golden, 10 to 12 minutes.

Ingredients you will need

Equipment you will use

Oven

Transfer cookies to rack and cool completely.DO AHEAD: Can be made 3 days ahead. Storeairtight at room temperature.

Ingredients you will need

Just before serving, spread 1 generousteaspoon jam over bottom (flat side) of eachplain (not sugared) cookie. Top each withsugared cookie, sugared side up, and serve.

Ingredients you will need

Spread

Jam

* Also called turbinado or demerara sugar;available at most supermarkets and atnatural foods stores.

Ingredients you will need

Turbinado Sugar

Powdered fruit pectincan be found in the baking aisle at manysupermarkets.

Ingredients you will need

Fruit

Equipment

Ingredients

Servings:

532milliliters

all purpose flour 340grams

cups fresh blueberries 2larges

egg yolks 3Tbsps

finely grated lemon peel 2Tbsps

powdered fruit pectin 24servings

Raw sugar* (for sprinkling)0teaspoons

salt 237milliliters

sugar 237milliliters

(2 sticks) unsalted butter, room temperature

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Brundlmayer Steinmassl Riesling with a 4.3 out of 5 star rating seems like a good match. It costs about 39 dollars per bottle.