Blackberry Gingerbread Cookies

1. PLACE 2 tablespoons cornstarch into a small bowl and ADD 1/4 cup granulated sugar.
2. STIR thoroughly to combine ingredients and SET ASIDE cornstarch mixture.
3. PLACE blackberries into food processor or blender.
4. PULSE until blackberries are mostly pureed.
5. POUR blackberries into a medium saucepan.
6. ADD 1/4 cup sugar and 1 tablespoon lemon juice.
7. BRING to a boil.
8. COOK over medium heat until somewhat thickened, about 10 minutes.
9. REMOVE jam from heat.
10. ADD cornstarch mixture and STIR to combine ingredients.
11. RETURN jam to medium heat.
12. COOK and STIR frequently until thickened, about 3 minutes.
13. ALLOW jam to cool completely. (Jam may be STORED in refrigerator for about a if you want to make it ahead of time.)
14. PLACE 3 cups flour into a large bowl.
15. ADD 1 ½ teaspoons baking powder, 1 teaspoon ginger, and 1 teaspoon cinnamon.
16. ADD 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/8 teaspoon cloves.
17. STIR to combine ingredients.
18. SET ASIDE flour mixture.
19. PLACE 1/2 cup butter into bowl of an electric mixer.
20. ADD 3/4 cup brown sugar.
21. BEAT mixture until pale and creamy, about 3-4 minutes, and SCRAPE DOWN sides of bowl as needed.
22. ADD 1 egg and BEAT to combine.
23. ADD second egg and BEAT to combine.
24. ADD 1/2 cup molasses and BEAT to combine.
25. ADD 1 teaspoon vanilla extract and BEAT to combine.
26. ADD half of flour mixture to butter mixture.
27. BEAT just until combined. Do not over mix.
28. ADD remaining half of flour mixture.
29. BEAT just until combined. Do not over mix.
30. GATHER dough into a ball and PLACE onto a sheet of plastic wrap.
31. PAT dough into a disk and WRAP completely in plastic wrap.
32. REFRIGERATE dough for at least 2 hours.
33. PREHEAT oven to 350°F.
34. LINE several baking sheets with parchment paper.
35. SPRINKLE countertop with generous amounts of flour.
36. SPRINKLE rolling pin with generous amounts of flour.
37. ROLL dough out to about ¼-inch thick and REAPPLY flour to rolling pin and countertop as needed to prevent sticking.
38. CUT about 36 circles from dough USING a 3-inch cutter.
39. CUT desired shape from half of the circles USING a small cookie cutter of desired shape (star, gingerbread man, Christmas tree, etc).
40. PLACE cookies 2 inches apart on prepared baking sheets.
41. FREEZE cookies 15 minutes.
42. BAKE 7-9 minutes or until cookies are puffed and dry and CONTINUE BAKING 1-2 minutes more for crisper cookies.
43. COOL cookies on baking sheets for a few minutes then TRANSFER cookies to a wire rack to cool completely.
44. SPREAD about a tablespoon of blackberry jam onto each complete cookie round.
45. SPRINKLE cutout cookies with confectioners’ sugar.
46. PLACE cutout cookies on top of rounds with jam.
47. SERVE immediately or STORE in an airtight container for up to 2-3 days before serving.

Pro Tip

1. For even baking, bake complete round and rounds with cutouts on separate sheet pans.