Honey & Balsamic Blueberry Jam Cookies

Ingredients:
Cookies:
1 Cup Unsalted Butter, Room Temperature
2/3 Cup Granulated Sugar
1 Teaspoon Vanilla
1 Teaspoon Sicilian Lemon White Balsamic
2 Cups All-Purpose Flour
Saucy Honey & Balsamic Blueberry Jam:
2 Pints Fresh Blueberries
1/2 Cup Honey
4 Tablespoons Patricia & Paul Traditional Balsamic
Pinch of Kosher Salt
Drizzle:
1/2 Cup Powdered Sugar
4 to 6 Tablespoons Heavy Whipping Cream
Sprinkles
Directions:
Cookies:
In a large mixing bowl, cream the butter and sugar together on medium
speed for 2 minutes. Add the vanilla; mix on medium speed for 30 seconds.
On low speed, add the flour 1/2-cup at a time, just until incorporated.
Use a silicone spatula to stir in any remaining flour. Cover and refrigerate
for 30 minutes.
Preheat oven to 350 degrees.
When the oven is preheated, use a cookie scoop to measure out even
amounts of cookie dough and roll them into a ball with the palms of your
hands. Place each ball onto a silicone or parchment paper-lined baking
sheet. Use your thumb to press a well into each cookie dough ball.
Fill the well of each cookie with a small spoonful of blueberry jam.
Bake for 15 minutes, or until cooked through.
Allow the cookies to rest for 5 minutes before removing them to a baking
rack to cool completely.
Drizzle:
In a small bowl, whisk together the powdered sugar and enough cream to
make the mixture thin enough to drizzle. Drizzle the cooled cookies with
the mixture and then immediately garnish with sprinkles.
Allow the cookies to rest for several hours, or until the drizzle has set.
Store in an airtight container between sheets of wax or parchment paper.
Saucy Honey & Balsamic Blueberry Jam:
Rinse the blueberries under cold running water, picking out any bad ones
and discarding them. Place all of the ingredients into a medium stainless
steel or non-reactive saucepan over high heat. Stir often. When the mixture
comes to a rolling boil, decrease the heat to medium and allow to cook for
an additional 10 to 15 minutes, stirring often. Spoon or ladle the saucy
jam into a clean or sterile glass jar or container, seal the container, and then
allow it to come to room temperature. Refrigerate until use.

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