Ingredients
Cookie Dough
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup powdered sugar
- 2 sticks salted butter, melted (approximately 1 cup)
- 2 tablespoons vanilla extract
Mulberry Jam Filling
- Mulberries (fresh, quantity to taste or about 2 cups for jam)
- Sugar (half the weight of the mulberries, approximately 1 cup)
- Juice of 1/2 lemon
- 4-5 lemon seeds
Instructions
- Prepare the Dough: In a mixing bowl, combine the all-purpose flour, baking powder, and powdered sugar. Cut the salted butter into small pieces and melt it using a microwave or stovetop. Add the melted butter and vanilla extract to the dry ingredients and mix thoroughly until a smooth dough forms. Cover and refrigerate the dough for 30 minutes to chill.
- Make Mulberry Jam: Wash, drain, and weigh the mulberries. Pulse the mulberries in a food processor for about a minute to break them down. Transfer to a pot and add sugar equal to half the weight of the mulberries. Place the pot on medium-high heat and bring the mixture to a boil for five minutes. Reduce heat to medium-low and cook until the juice reduces by about half. Stir in the juice of half a lemon and add 4-5 lemon seeds. Continue cooking until the jam thickens to a spreadable consistency.
- Shape the Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Take tablespoon-sized portions of chilled dough and roll into balls. Place them spaced apart on the baking sheet, then use your thumb to create an indentation or nest in the center of each ball.
- Fill with Jam: Spoon about one teaspoon of mulberry jam into the center indentations of each cookie. Be careful not to overfill to prevent the jam from spilling during baking.
- Bake the Cookies: Bake in the preheated oven for 12-15 minutes or until the cookies turn golden around the edges. Remove from the oven and allow to rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Using fresh mulberries gives the best flavor, but frozen mulberries can be used if fresh are unavailable.
- You can prepare a larger batch of mulberry jam and store it refrigerated for up to two weeks.
- Make sure the dough is well chilled before shaping to make handling easier and achieve crisper cookies.
- Do not overfill the cookie nests with jam to avoid spillage during baking.
- For a dairy-free version, substitute salted butter with a plant-based butter alternative.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American