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: 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.
MAKES 6 DOZEN
1 cup butter, softened
2/3 cup sugar
21/2 cups all-purpose flour
1 (10-ounce) jar seedless
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-
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