Blueberry jam sandwich cookies


Blueberry jam

2 cups fresh  or feeeze blueberries

2 tablespoon powdered fruit pectin

1/2 tablespoon  butter

1 cup of sugar


1 cup unsalted butter

room temperature

3/4 cup of sugar

2 1/4 cups all purpose flour

3 tablespoon finely grated lemon peel

1/4 teaspoon of salt

2 large eggs yolk

Raw sugar ore golden sugar



Combine blueberries, fruit pectin, and butter in large nonstick skillet.

Stir constantly over medium hiugh heat until mixture boils. Add sugar and return to boil,

stirring until sugar dissolves.

Boil until mixture is reduced , about 5 minutes.Remove from heat.

Transfer mixture to small glass bowl.

Cover and chill until jam is cold. Jam will thicken slightly while chilling.


Using electric mixer, beat butter, 1 cup of sugar, lemon peel, and salt in a large bowl

until light and fluffy, about 2 minutes.

Add yolks and beat until blended. Add flour in two additions, beating just until blended.

Gather dough together divide in half.

Place 1 dough half on sheet of waxed paper or parchmente paper.

Form dough  in a round long. Wrap log in waxed paper.Repeat the same with the second half.

Chill dough until firm, at least 4 hours.

Preheat the oven to 190°c,.

Line two baking sheets with parchment paper.Cut dough logs into  rounds.

Arrangue on baking sheeets spaacing 2 inches apart.

Sprinkle half of dough rounds with raw sugar.

Bake cookies  1 sheet at a time,until edges are light golden 10 to 12 minutes.

Transfer cookies and cool completely.

Just before serving spread 1 generous teaspoon jam over bottom (flat side) of each plain sugar (not sugared) cookie.Top each with sugared cookie .Serve.