Blackberry Tones

23 Aug

I have found that our chill Saturdays are just what I need after a busy week. Last weekend was no exception! Ryan and I make breakfast and have coffee on the porch if we are in town. This week we made biscuits with blackberry jelly.

photo credit: Ryan TurtleLater I made Blackberry Cobbler to take to a friend’s potluck dinner….


photo credit: Lacey Blankenship

On Sunday, we painted the bathroom and closet. The closet is almost the exact color of the blackberry jelly and cobbler:

I love it!!!

And to complete the theme, I made Blackberry Shortbread for a church dinner on Sunday night.

The recipe called for rasberry, but blackberry wins at my house. You can’t go wrong with this dessert.



1 cup butter, softened

2/3 cup sugar

21/2 cups all-purpose flour

1 (10-ounce) jar seedless

raspberry jam

1/2 cup powdered sugar

31/2 tablespoons water

1/2 teaspoon almond extract

BEAT butter and 2/2, cup sugar at medium
speed with an electric mixer until light
and ñuffy. Gradually add ñour, beating
at low speed until blended.

DMDE dough into 6 equal portions, and
roll each dough portion into a 12-inch-
longx 1-inch-Wide strip. Place 3 dough
stripî on each of 2 lightly greased bak-
ing sheets.

MAKE a 1/2-inch-Wide X 1/4-inch­deep
indentation down center of each strip,
using the handle of a Wooden spoon.
BAKE, in 2 batches, at 350O for 15 min-
utes. Remove from oven, and spoon jam
into indentations. Bake 5 more min-
utes or until lightly browned,

WHISK together powdered sugar, 31/2
tablespoons Water, and almond extract;
drizzle over Warm shortbread. Cut each
strip diagonally into 12 (1 -inch-Wide)
slices. Cool in pans on wire racks. Store
in an airtight container. Prep: 30 min.,
Bake: 20 min. per batch

2 Responses to “Blackberry Tones”

  1. The Acuff Family August 23, 2012 at 2:24 pm #

    Charlotte, You’re my hero! And, blackberries are my favorite!

    • charlyann August 24, 2012 at 3:09 pm #

      Thank you Suzanne!!!

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