• Serves: 12
  • Prep Time: 2 hrs
  • Cook Time: 30 min
  • Total Time: 2.5 hrs


Cookie dough

  • 1 ¼ cups all-purpose flour
  • ¼ tsp salt
  • 8 tbsp unsalted butter, softened
  • ½ cup sugar
  • Zest of 1 large lemon
  • 2 large egg yolks



Make the cookie dough
  1. In a medium bowl, whisk the flour and salt. In the bowl of an electric mixer, beat 8 tablespoons butter on medium-high speed until soft. Beat in 1/2 cup sugar and the lemon zest until smooth. Beat in 2 egg yolks until well-blended. Scrape down the sides of the bowl. On low speed, beat in the flour mixture until just combined.
  2. Transfer the dough to a sheet of plastic wrap and form into a 1 1/2-inch diameter log. Wrap and refrigerate until firm, at least 1 hour and up to 1 day.
Make the curd
  1. In a medium saucepan, whisk the cornstarch and remaining 1/4 cup sugar to blend. While whisking, add Farmer’s Pick 100% Juice Blackberry and 2 tablespoons lemon juice in a steady stream. Whisk in the remaining 2 egg yolks. Bring to a simmer over medium heat, whisking continuously. Reduce the heat to medium-low and simmer, whisking continuously, until thick and stiff, about 2 minutes. Remove from the heat and whisk in the remaining 4 tablespoons butter until melted. 
  2. Transfer the curd to a bowl, press plastic wrap directly on the surface, and refrigerate until cold and very stuff, at least 3 hours and up to 3 days.

Nutrition per Serving

Serving Size: 2 cookies

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