Blackberry Chambord Cookies

Are you a car namer?  I definitely am.  I’ve spent the past four years with Felicity the Ford Focus, and today is a bittersweet day… I have to say goodbye to her!  Despite her efforts, Felicity has never been a champ in the snow (or rain), so it’s time to get a new car that can handle upstate New York’s ever-changing weather.  I know I should be happy about getting a new car today, but I’m so sad to see Felicity go!  She and I have been through a lot together.  Oh, well… To Felicity’s future owner:  please take care of her!

In honor of Felicity, I’ve got a more celebratory cookie to share with you… blackberry chambord cookies!  That’s right, sugar cookie dough flavored with blackberry liqueur!  And if that isn’t enough, there’s a big blackberry in the center of each cookie.  These are my (lazy) twist on thumbprint cookies… because who has time to make thumbprints in cookie dough?

Oh, and BTW (by the way), if you make these and have extra Chambord, put a little splash in your holiday champagne or white wine… it’s delicious!

[print_this]Blackberry Chambord Cookies

Soft sugar cookies flavored with blackberry liqueur, with a whole blackberry inside.  Raspberry flavoring can be substituted for the liqueur.

Makes 3 dozen

Prep time: 30 minutes

Cook time: 10-12 minutes per cookie sheet (~3 cookie sheets)

  • 1 cup browned butter, softened (instructions here) or regular unsalted butter
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 1/2 tablespoons Chambord (black raspberry liqueur)
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 1/2 cups all-purpose flour
  • 3 (6-ounce) containers blackberries

Heat the oven to 375 degrees F.  Line cookie sheets with parchment paper.

In a large mixing bowl, beat the butter and sugar with an electric mixer on high speed until fluffy.  Add the eggs and Chambord and beat until mixed.  In the same bowl, add the baking powder and salt and beat until mixed.  Add the flour, 1/2 cup at at time, and beat on medium speed until mixed well.  Cover and chill the dough 1 hour.

Roll the dough into 1 1/4 inch balls.  Flatten each ball in the palm of your hand, then place one blackberry in the center and wrap the cookie dough around to enclose the berry completely.  Place the cookies two inches apart on ungreased cookie sheets.  Bake 10-12 minutes or until edges are light golden brown.  Allow to cool 2 minutes before removing from cookie sheets and setting onto wire racks to cool completely.[/print_this]

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8 thoughts on “Blackberry Chambord Cookies”

  1. Chambord is a FAVORITE at the Shugarman Manor. Mother loves to drink her’s with cream in the evenings.

    I LOVE your use of a blackberry instead of thumbprinting and jammin’ it up. SO SMART.

    Goodbye & Good luck to Felicity! 🙂 HOORAY for winter driving safety! [i think this means it will be much more likely for you to come treck it out to CDNY in the winter time 😉 see how i turned this around and made it about me!? don’t you just LOVE that?]

    1. Hmmm, I never would have thought Chambord and cream would be a good combo? Interesting!

      Yes, you are right, a car with AWD = easier to come visit you in the winter! I love that!

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