Blueberry Jam Sandwich Cookies

Vegetarian
Blueberry Jam Sandwich Cookies
45 min.
24
164kcal

Suggestions


Indulge in the delightful world of Blueberry Jam Sandwich Cookies, a perfect treat that harmonizes the sweet and tart flavors of fresh blueberries with the buttery goodness of cookie dough. These vegetarian delights are not just a dessert; they are a miniature celebration of flavor and texture that will leave your taste buds dancing with joy!

Ready in just 45 minutes and serving up to 24 people, these cookies are ideal for gatherings, afternoon teas, or a cozy treat at home. The rich combination of all-purpose flour, egg yolks, and unsalted butter yields a melt-in-your-mouth cookie that serves as the perfect vessel for the homemade blueberry jam. Made with fresh blueberries, powdered fruit pectin, and a hint of lemon peel, our jam adds a burst of fruity flavor that perfectly complements the sweetness of the cookie.

The process is simple yet rewarding—after preparing your jam in a skillet, you'll whip up the cookie dough, chill it, and then bake it to a light golden perfection. A sprinkle of raw sugar adds an extra crunch, elevating the cookie to an exquisite treat. As you spread the velvety jam between two cookies, you’ll create a mouthwatering sandwich of flavors that is utterly irresistible.

Whether you’re looking to impress guests or simply satisfy your sweet tooth, these Blueberry Jam Sandwich Cookies are sure to impress. Dive into this delightful recipe and create delicious memories, one cookie at a time!

Ingredients

  • 2.3 cups flour 
  • 12 ounces blueberries fresh
  • large egg yolk 
  • tablespoons lemon zest finely grated
  • tablespoons premium fruit pectin 
  • 24 servings sugar raw (for sprinkling)
  • 0.3 teaspoon salt 
  • cup sugar 
  • cup butter unsalted room temperature (2 sticks)

Equipment

  • bowl
  • frying pan
  • baking sheet
  • baking paper
  • oven
  • hand mixer

Directions

  1. Combine blueberries, fruit pectin,and butter in large nonstick skillet. Stirconstantly over medium-high heat untilmixture boils.
  2. Add sugar and return toboil, stirring until sugar dissolves. Boiluntil mixture is reduced to 1 1/3 cups, about5 minutes.
  3. Remove from heat.
  4. 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.
  5. Using electric mixer, beatbutter, 1 cup sugar, lemon peel, and saltin large bowl until light and fluffy, about 2minutes.
  6. Add yolks and beat until blended.
  7. Add flour in 2 additions, beating just untilblended after each addition. Gather doughtogether; divide in half.
  8. 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.
  9. Position rack in center of oven andpreheat to 400°F. Line 2 large rimmed bakingsheets with silicone baking mats, smoothside up, or parchment paper.
  10. Cut dough logsinto scant 1/4-inch-thick squares or rounds.Arrange on prepared baking sheets, spacing2 inches apart.
  11. Sprinkle half of doughsquares or rounds generously with rawsugar (leave remaining plain).
  12. Bake cookies, 1 sheet at a time, untiledges are light golden, 10 to 12 minutes.
  13. Transfer cookies to rack and cool completely.DO AHEAD: Can be made 3 days ahead. Storeairtight at room temperature.
  14. 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.
  15. * Also called turbinado or demerara sugar;available at most supermarkets and atnatural foods stores.
  16. Powdered fruit pectincan be found in the baking aisle at manysupermarkets.

Nutrition Facts

Calories164kcal
Protein3.92%
Fat44.4%
Carbs51.68%

Properties

Glycemic Index
7.71
Glycemic Load
12.97
Inflammation Score
-3
Nutrition Score
2.9386956484421%

Flavonoids

Cyanidin
1.2mg
Petunidin
4.47mg
Delphinidin
5.02mg
Malvidin
9.58mg
Peonidin
2.88mg
Catechin
0.75mg
Epigallocatechin
0.09mg
Epicatechin
0.09mg
Luteolin
0.03mg
Kaempferol
0.24mg
Myricetin
0.18mg
Quercetin
1.09mg
Gallocatechin
0.02mg

Nutrients percent of daily need

Calories:163.54kcal
8.18%
Fat:8.24g
12.68%
Saturated Fat:5.02g
31.36%
Carbohydrates:21.59g
7.2%
Net Carbohydrates:20.74g
7.54%
Sugar:10.8g
12%
Cholesterol:35.64mg
11.88%
Sodium:28.94mg
1.26%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.64g
3.27%
Selenium:4.93µg
7.04%
Vitamin B1:0.1mg
6.72%
Manganese:0.13mg
6.52%
Folate:24.76µg
6.19%
Vitamin A:264.86IU
5.3%
Vitamin B2:0.08mg
4.55%
Vitamin B3:0.76mg
3.79%
Iron:0.67mg
3.73%
Fiber:0.84g
3.37%
Vitamin K:3.44µg
3.28%
Vitamin C:2.34mg
2.84%
Vitamin E:0.35mg
2.3%
Phosphorus:22.28mg
2.23%
Copper:0.03mg
1.71%
Vitamin D:0.22µg
1.46%
Vitamin B5:0.13mg
1.25%
Zinc:0.15mg
1.03%
Source:Epicurious