I was very bummed when Gourmet magazine stopped producing its magazine. For years I always looked forward to their recipes and the amazing travel articles in each issue. It took me a while to get over it, but the good news is you can find recipes through their app called Gourmet live, as well as through Epicurious.com. I came across this recipe, and being the jam hoarder that I am and having a jar of blackberry jam in pantry I thought it would be a good way to put it to use. Enjoy~

Walnut Crisps & Blackberry Jam Cookies

Recipe: Gourmet December 2008 issue

yield: 20 cookie sandwiches

2 sticks unsalted butter, softened

1/4 Cup packed light brown sugar

1/4 Cup granulated sugar

1 tsp. vanilla

3/4 tsp. salt

1  3/4 Cups all-purpose flour

1 Cup walnuts, toasted, cooled and finely chopped

About 1/2 Cup seedless blackberry jam

Garnish: confectioners sugar for dusting

Preheat oven to 350 degrees F with rack in the middle position. Cream together butter, sugars, vanilla, and salt. Stir in flour and nuts by hand. The dough will be sticky.

Form level tablespoons of dough into balls (total of 40) and arrange 2 inches apart on 2 ungreased baking sheets. Flatten balls to 1/3 inch thick using the bottom of a glass dipped in flour. Bake, 1 sheet at a time, until edges are golden, about 16-20 minutes. Cool cookies on sheets 5 minutes, then transfer to racks to cool completely. Sandwich flat sides of cookies together with about 1 teaspoon of jam. Dust with powdered sugar if desired.