DIRECTIONS

Shortbread Cookie

1. Use a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, both sugars, and salt together until creamy, about 2–3 minutes. Scrape down the bowl.
2. Reduce speed to low and add the eggs and then the vanilla.
3. Turn off the mixer and add the flour. Mix on low until you don’t see any bits of flour, be careful not to overmix the dough.
4. Divide dough in half. Place ½ of dough on a piece of plastic wrap and shape into a disk. Cover in plastic wrap and repeat with the second half of the dough. Refrigerate for 10–15 minutes to firm up the dough before rolling it out.
5. Using one piece of dough at a time, roll dough out on parchment paper to ¼” thick and place on your baking sheet. Repeat with the second half of the dough. Refrigerate dough for 2 hours.
6. Preheat oven to 350°F.
7. Use a 2″ round cookie cutter to cut the dough into rounds. Peel off excess dough and arrange cookies at least 1″ apart on the cookie sheet. Place sheet with cookies back in the fridge or freezer for 10 minutes before baking.
8. Combine all of your excess dough scraps and reroll until all dough has been used.
9. Bake for 15-18 minutes, rotating the baking sheet after 10 minutes. Cookies should just barely be beginning to brown on the edges. This will make sure the cookies stay slightly soft. Do not over bake.
10. Let cookies fully cool before filling.

Blackberry Buttercream

1. Place the blackberries and lemon juice in a small saucepan. Bring to a boil over medium-high heat, then turn heat down to a simmer. Break up blackberries with your spatula and stir constantly until they’ve cooked down, about 7–10 minutes. Remove from heat and place blackberries in a sieve over a small bowl and push the berries through to separate out the seeds. Allow the puree to cool completely before using. You should have about ¼ cup.
2. Make the buttercream. Use a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter on medium speed for 2 minutes. Scrape down the sides.
3. Add the puree to the butter and mix on low to medium speed until combined.
4. Add the powdered sugar 1 cup at a time on low speed until all has been incorporated. Scrape down the sides as needed.
5. Add the salt and mix on medium-high for 2 minutes.
6. Transfer buttercream to a piping bag fitted with a #32 star tip. If you don’t have a star tip you can just cut off the end of the piping bag.
7. Pipe a swirl of buttercream on one side of half the cookies. Top with remaining cookies.