Blackberry Lemon Jam Thumbprint Cookies

Directions

Blackberry Lemon Jam:

• Cook the frozen blackberries, lemon juice, and honey in a heavy-bottomed pot over medium heat. Mash the fruit with a wooden spoon or fork into a chunky texture.
• Bring the mixture up to a boil slowly over medium heat, stirring frequently. Continue to boil while keeping an eye on it, still stirring frequently, until the fruit is jammy and thick, about 20 minutes.
• Once the jam is cool to room temperature, it will thicken a bit further. Store them in glass jars. Seal, label with the fruit and the date, and store it in the refrigerator for up to 3 weeks. 

Thumbprint Cookies:

1. Mix all ingredients under “cookie dough” until the dough comes together. You might need to add a bit more melted coconut oil to help you form the dough.
2. Make 14 equal sized balls and place onto a lined large baking sheet pan. Gently press the center of the balls with your thumb to create a little well (indent) and use your hands to gently reshape the cookies (keep the dough stick with each other as much as you can) so they won’t fall apart in the oven.
3. Bake for 10 minutes in the oven then reduce the heat to 300F/148C for 8 additional minutes. Let cool to room temperature and fill each cookie with spoonful of blackberry lemon jam and top with half fresh slice of fresh blackberry.
4. Serve immediately and enjoy warm cookies with chilled jam!

Notes:

• If your jam becomes too thick, add a little water or lemon juice. You can also return it to the stove and cook it longer if you want a thicker jam.

Credit: iHeart Umami