Mulberry Cookies
Delightful cookies that combine the unique sweetness of mulberries with a comforting buttery texture, perfect for dessert tables or afternoon snacks.
Ingredients
For the Cookie Dough
- 2 cups all-purpose flour Forms the structure making cookies light and fluffy.
- 1 teaspoon baking powder Vital for perfect rise.
- 1/2 cup powdered sugar Adds subtle sweetness.
- 2 sticks salted butter, melted Infuses cookies with rich flavor.
- 2 tablespoons vanilla extract Elevates aroma and flavor.
For the Mulberry Jam
- 2 cups mulberries Provides vibrant color and unique sweetness.
- 1 cup sugar For sweetening the jam.
- 1/2 tablespoon lemon juice Balances the sweetness.
- a few lemon seeds Enhances flavor through essential oils.
Instructions
Preparation
- In a mixing bowl, combine the all-purpose flour, baking powder, and powdered sugar. Mix well.
- Cut the butter into small pieces, melt it, and add to the dry ingredients along with vanilla extract. Mix until smooth.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes.
Making the Jam
- Wash, drain, and weigh the mulberries. Process in a food processor.
- Add processed mulberries to a pot with sugar (1:0.5 fruit to sugar ratio). Boil for 5 minutes, then simmer until reduced by half.
- Add lemon juice and lemon seeds. Continue to cook until thickened.
Baking
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Take a tablespoon of dough, roll into a ball and place on baking sheet. Create a thumbprint in the center.
- Fill each thumbprint with about a teaspoon of mulberry jam.
- Bake for 12-15 minutes until golden. Allow to cool on a wire rack.
Notes
Add lemon zest to the dough for extra flavor. Chopped nuts can also be sprinkled on top of the jam before baking.