At the Market | Black Currant & Black Currant Preserve Cookies

ROSE  & IVY Journal Black Currant Preserve Cookies

These cookies are like fluffy little clouds, so light, airy and delicious, they practically melt in your mouth.  Plus, the incorporate delicious black currants that are in season right now.  While they are too tart to eat by themselves, unless you like that sort of taste, they need a little bit of sugar and lemon to make them wonderful.  Here, I transformed them into preserves that served as the filling for the sugar cookies.  If you don't have time to make the preserves, any type will definitely do the job!

Black Currant Preserve Cookies

Black Currant Preserves

1/2 pint black currants

3/4 cup sugar

squeeze of half a lemon

1/4 teaspoon cinnamon

Sugar Cookies

2 sticks unsalted butter, softened

1 egg

3/4 cup sugar

2 1/2 cups flour

1 teaspoon vanilla extract

1/2 teaspoon salt

powdered sugar

Directions: To make the preserves - combine currants, sugar, lemon juice and cinnamon in a small sauce pan over medium heat. Cook until currants break down and thickens, about ten minutes.  Pour into a heat safe jar and refrigerate until ready to use.

To make the cookies  - Preheat oven to 350 degrees.  Line a baking sheet with parchment paper, set aside.  combine butter, egg and sugar in a bowl.  Using an electric mixer, beat until light and fluffy.  Add flour, vanilla and salt and mix until combined.  Using a cookie scooper, form small mounds with the dough. Place into the freezer for 30 minutes.  Once chilled, bake for 10 minutes or just until set.  Let cool on rack before assembling.  

To assembly - Dust powdered sugar onto cookie tops.  Place a dollop of preserves in the center, place another cookie on top.  Repeat until finished. 

Makes about 24 cookies

Styling & Photography by Alison