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• Total Time 60 min
• Yield 20 Cookies
• Level Easy

Seedless preserves make the filling and powdered sugar serves as the topping of these blackberry shortbread cookies. Great for the holidays or any time of year, they’re scrumptious.
 

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Ingredients

• 1 cup (1/2 pound) butter, at room temperature
• 1/2 cup granulated sugar
• 1 teaspoon vanilla
• 2 1/2 cups all purpose flour
• 1/8 teaspoon salt
• 1/2 cup seedless blackberry preserves
• About 1/3 cup powdered sugar

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Directions

1. 1. Preheat the oven to 325 degrees F. Prepare two cookie sheets with cooking spray, butter or line with baking paper.
2. 2. In a bowl with an electric mixer on medium speed beat butter, granulated sugar and vanilla until smooth. Stir or beat in flour and salt until dough is no longer crumbly and comes together in a ball. Transfer to a lightly floured surface.
3. 3. Divide dough in half. With a lightly floured rolling pin roll out each portion to about 1/8 inch thick. With a floured two to three inch round (or some other shape if you prefer) cutter, cut out cookies. Gather excess dough into a ball, re-roll and cut out cookies until all of the dough is used up. Cut a 1/2 inch star (or just a circle will do fine) out of the center of half the cookies to make a window for the filling to show through.
4. 4. Place the cookies one inch apart on the prepared sheet pans. Bake for 10 minutes or until they just start to brown around the edges. If baking more than one pan at a time, switch pan positions halfway through baking.
5. 5. Spread 1/2 tablespoon of the blackberry preserves on the flat side of the cookies without holes. Dust the tops of cookies with holes evenly with powdered sugar and place them on top of the other cookies.
6. 6. Transfer the cookies to wire racks and let them cool completely.