Crispy tender blackberry cookies

Name: Crispy tender blackberry cookies
Cook time: 45 min
Total time: 45 min
Yield: 40
Ingredients: 150 g very soft butter; 80 g Sugar; 1 TEASPOON liquid vanilla extract; 3 TABLESPOONS Fresh cream; 350 g + some flour; 100 g Blackberry jam without seeds; 7-10 Tbsp Cling film

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 40

150 g very soft butter
80 g Sugar
1 TEASPOON liquid vanilla extract
3 TABLESPOONS Fresh cream
350 g + some flour
100 g Blackberry jam without seeds
7-10 Tbsp Cling film

Directions

1
Mix butter and sugar with the whisks of the mixer until creamy. Stir in vanilla extract and crème fraiche. Briefly stir in 350 g flour until crumbly, then knead into a smooth dough with your hands.
2
Roll out the dough on slightly floured cling film to form a rectangle (approx. 23 x 30 cm). Stir the jam until smooth and spread it on the dough, leaving an approx. 4 cm wide edge on one long side.
3
Roll up the dough from the other long side (which is spread to the edge) using the foil and chill for about 2 hours.
4
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line two baking trays with baking paper. Cut the roll of dough into slices just under 0.5 cm thick. Place them on the baking tray with a little space between them.
5
Bake in a hot oven for about 10 minutes one after the other. Remove and let cool on a cake rack.