Blackberry Linzer Cookies

17Dec/11Off

Sprinkle lemon-thyme sugar on the hot cookies to complement the blackberry fruit.

MAKE AHEAD: Freeze dough for up to 1 month. The cookies can be stored in an airtight tin at room temperature for 3 to 5 days. Leftover lemon-thyme sugar can be kept at room temperature for several weeks.

Based on a recipe by Erica Skolnick of Frenchie's Handmade Pastries & Desserts in Washington, D.C. -- posted by treehuggingmom

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Blackberry Linzer Cookies

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