Chocolate Shortbread Cookie Sandwich with Chambord Buttercream and Spiked Blackberry Filling
Updated: Nov 24, 2020
Tender chocolate cookie sandwiched with a Chambord liquor buttercream and filled with a Chambord spiked blackberry jam.
YAY, IT'S SPOOKY SEASON!!! So, I am obsessed with Fancy Sprinkles and their Halloween blends. I decided to go all out this October and treat myself to all 8 of their sprinkle blends. This one here is their Crystal Ball 🔮mixture. Loving the pop of color it adds to this scene, especially the little flecks of gold stars! ✨
This was one of those recipes that I threw together based on what I had in the house. I could picture how I wanted them to look, but was still trying to decide on what flavor to compliment the chocolate with. I was also being lazy and did not want to make a trip to the grocery store. We all know how that is. ANYWAY, I have had this mini bottle of Chambord in our bar cart for who knows how long and decided to roll with it! The liquor makes the blackberry jam more complex as well as pack a punch. When making the jam I highly recommend straining the mixture so you get a smooth oozey red jelly, perfect for this Halloween dessert.
I used Cookie and Cups chocolate shortbread recipe to make the cookies. It's easy to throw together and produces a rich tender cookie to impress any ghoulish tea party or you snacking monsters of the night. An added tip for a perfect round cookie (thanks to food bloggers of the internet), right as you pull the cookies from the oven put a glass cup/jar over it and move it in a circular motion (gently) to reshape the hot cookies. Supes cuyuute and round :)
Now I feel really dumb for never remembering to put a little bit of heavy cream into my buttercream frostings. It really smooths it out so you don't feel like you are eating a mouthful of sweetened butter. This was one of my favorite frostings I have made in awhile. It wasn't overly sweet, was super creamy and the Chambord lended just the right amount of blackberry flavor to the frosting. I also added ¼ Tsp. of almond extract instead of vanilla to add a bit of nuttiness. Very much worth it.
Chocolate Shortbread Cookies
Recipe from Cookies and Cups here
1 Stick of room temp unsalted butter
2 Cups Powdered Sugar
¼ Tsp. Almond Extract
2 Tbsp. Heavy Cream
2 Tbsp. Chambord Liquor
Beat butter until light and fluffy.
1 cup at a time add the powdered sugar and mix until combined.
While mixer is on medium, add extract, heavy cream, liquor and a pinch of kosher salt until combined.
Beat frosting on medium-high until lighter in color. Add more liquor if desired.
Spiked Blackberry Jam
1 Cup of Blackberries
2 Tbsp. Sugar
2 Tbsp. Chambord Liquor
1 Tsp. Gelatin
With the stove set to medium-high, add your blackberries and sugar to the pot. Stir occasionally until berries are cooked down, using a wooden spoon to break them up.
While jam cooks, add gelatin and 2 tsp. of water to a small container and microwave for 10 seconds (mixing thoroughly).
Once the berry juice has thickened add the liquor and cook for two minutes to cook off alcohol.
Turn off stove and mix in gelatin mixture.
Strain jelly into a jar. You can add more liquor for a stronger flavor.
Place in fridge until cool.