I have had this recipe saved for a long time- the cookies looked so perfect for when the weather starts getting nice. It’s a fairly simple butter cookie topped with an icing made from homemade strawberry syrup and lemon juice. The original recipe has you cook down fresh strawberries to make a syrup, which isn’t that hard, but I wasn’t looking forward to standing in front of the stove.
I remembered that I had some Blackberry Syrup in the refrigerator that we have used as a dessert sauce on a few occasions. I had purchased the syrup from Bateman Acres at a local farmer’s market. I figured that the blackberry syrup would work perfectly in place of the strawberry syrup. I did add some lemon juice to the icing, because it adds brightness that is always welcome.
I made these cookies fairly small, but that seemed to work well. I shaped the cookies and then chilled them for about 10 minutes before baking. I’m not sure that was necessary, as the cookies don’t have any leavening and don’t change much while baking. The icing, with the blackberry syrup is fantastic. You do have to make the icing thick, but I still had a couple of dribbles that I tidied up, but otherwise the icing stayed put. These are so tasty, the cookie just melts in your mouth and the icing adds the perfect touch of sweetness.
1 cup butter, room temperature
½ cup powdered sugar
½ cup cornstarch
2 teaspoons vanilla
½ teaspoon salt
1 ½ cups flour
Additional sugar
2 ½ tablespoons blackberry syrup
1 tablespoon lemon juice
1 ⅓ cups powdered sugar
1 teaspoon vanilla
Heat the oven to 325. Line two baking sheets with silicone baking mats.
In a large mixer bowl, beat the butter until light. Add the powdered sugar and mix to combine. Add the cornstarch, vanilla, and salt. Stir until smooth. With the mixer on low, gradually add the flour. Mix until the dough comes together; the dough may be crumbly.
Roll the dough into 1 tablespoon balls, then roll the balls in additional sugar. Flatten the cookies to about ½” with the bottom of a glass dipped in sugar.
Bake for 18-20 minutes or until barely golden. Remove from oven and cool on the baking sheet for 10 minutes before removing to a cooking rack to cool completely.
Make the icing: in a medium bowl whisk together the blackberry syrup and lemon juice. Add the powdered sugar and vanilla and stir until the icing is smooth but thick. Spread the icing on the cooled cookies. Allow the icing to set before serving.
Recipe from The Café Sucre Farine
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