Mulberry Cookies with Jam (Print Version)
# Ingredients:
→ Dough
01 -
2 cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
1/2 cup powdered sugar
04 -
2 sticks salted butter, melted
05 -
2 tablespoons vanilla extract
→ Mulberry Jam
06 -
Mulberries
07 -
Sugar
08 -
Juice of 1/2 lemon
09 -
4-5 lemon seeds
# Instructions:
01 -
Add all-purpose flour, baking powder, and powdered sugar to a mixing bowl and mix to combine. Melt the butter in the microwave or stovetop, then add the melted butter and vanilla extract to the dry ingredients. Mix until smooth, cover, and refrigerate for 30 minutes.
02 -
Wash, drain, and weigh the mulberries. Process them briefly in a food processor, then transfer to a pot. Add sugar in a 1:0.5 ratio (fruit to sugar). Bring the mixture to a boil on medium-high heat for 5 minutes. Reduce heat to medium-low and cook until the juice reduces by half. Add lemon juice and seeds, cooking until thickened.
03 -
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
04 -
Take a tablespoon of dough, shape it into a ball, and place on the baking sheet. Press your thumb into the center to create a nest. Ensure cookies are spaced apart.
05 -
Add about 1 teaspoon of mulberry jam to the center of each cookie. Avoid overfilling to prevent spillage during baking.
06 -
Bake in the preheated oven for 12-15 minutes, or until golden. Let rest on the baking sheet for a few minutes before transferring to a cooling rack.
# Notes:
01 -
For thicker jam, cook the mulberries until the juice reduces by half and becomes syrupy.
02 -
Refrigerating the dough prevents spreading and ensures proper shaping during baking.