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Berry Peekaboo Cookies
Recipes
Berry Peekaboo Cookies
36 servings
about 2 hours total (Active 25 minutes)

Ingredients

  • ½ cup unsalted butter, softened
  • ½ cup shortening
  • 2 cups brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 4 cups flour (plus more for dusting)
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons kosher salt
  • Plastic wrap
  • Cooking spray
  • 16 oz seedless blackberry (or other fruit) preserves (or jam)

Steps

    1. Set butter out to soften. Place butter, shortening, and sugar in large bowl; beat with electric mixer until pale in color and fluffy. Add eggs and vanilla; beat until well blended.
    2. Combine flour, baking soda, and salt; whisk to blend. Gradually add flour mixture to butter mixture, stirring with mixer 1–2 minutes, or until dough forms. Divide dough in half; wrap each half with plastic wrap and chill 1 hour.
    3. Preheat oven to 350°F. Coat baking sheets with spray. Sprinkle work surface with flour; place dough on flour and roll out to ¼-inch thickness. Cut dough with 2-inch round cutters; place 36 dough circles 1 inch apart on baking sheets. Spoon about 1 teaspoon preserves in middle of each disk, then top with remaining 36 disks, lightly pressing edges to seal (dough cracking in center will happen).
    4. Bake 10–12 minutes or until edges are golden. Allow to cool completely on pan before removing. Serve.
    NOTE: If chilling overnight, let the dough come to room temperature for at least 1 hour, before working with the dough, as it is firmer than traditional cookie dough.

Amount per 1⁄36 recipe serving: Calories 180, Total Fat 6g, Sat Fat 2.5g, Trans Fat 0g, Chol 20mg, Sodium 140mg, Total Carb 31g, Fiber 0g, Sugars 20g, Protein 2g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 6%