For Wild Blueberry Filling:
● 3⁄4 cup (92g) Wyman’s Wild Blueberries
● 3⁄4 cup (149g) sugar
● Pinch of salt
For the cookie dough:
● 1 1⁄3 cup (185g) all purpose flour
● 2⁄3 cup (70g) almond flour
● Pinch of salt
● 12 tbsp (170g) butter, room temperature
● 1⁄2 cup (66g) confectioner’s sugar, plus additional for dusting (optional)
● 1 egg, room temperature
● 1 tsp vanilla
- In a medium saucepan, heat the Wyman’s Wild Blueberries and sugar over medium heat. Allow to reach a boil, stirring and mashing continuously. Allow to gently boil for 3-5 minutes till thickened. Scrape into a bowl and place in the refrigerator to cool and set.
- In a medium bowl, whisk together the all purpose flour, almond flour, and pinch of salt. Beat the butter and sugar in a large mixing bowl until light and fluffy. Add the egg and vanilla, mixing until light and fluffy again. Slowly add in the flour mixture, beating until just combined. Divide the dough in half, press each half into a disk, wrap in cling film and chill till firm, 30-60 minutes.
- Preheat the oven to 350°F and prepare a cookie sheet with parchment paper.
- Transfer one dough disk to a well floured surface and roll out until approximately 1⁄8” thick. Cut into 2-inch rounds. Cut decorative ‘windows’ into half of the rounds. You can re-roll scrap dough to cut additional rounds. If the dough is warm and sticky, place the rounds (or scraps) in the refrigerator for 20-30 minutes to firm up again.
- Bake for 11-13 minutes until the edges just begin to brown. Remove from the oven and set aside to cool.
- Once cool enough to handle, assemble by flipping the ‘bottom’ cookies upside down and spooning some blueberry jam on top. Dust the ‘top’ cookies with confectioner’s sugar and then squeeze onto the jam-topped bottom cookies to make a sandwich.