blueberry pineapple linzer cookies

procrastinating: paperwork.

prep time:  (jam: 10 minutes) (cookies: 20 minutes)

bake time: (jam: 1 hour) (cookies: 8-12 minutes a batch)

cleanup time: (jam: 5 minutes) (cookies: 5 minutes)

time spent procrastibaking: 2+ hours

happy friday, procrastibakers! i know everyone always looks forward to fridays, but they’re always one of the hardest days of the week for me: so much anticipation for the weekend! sure, it’s a little different when you’re not working, but still– who doesn’t look forward to saturday? technically, i should be filling out some paperwork, like, say, my lease for next year, or another job application… but hey– it’s almost the weekend, and we can procrastibake instead!

as you’ve probably noticed, i made a lot of pineappley good things in the last few days, but i’ve got leftovers that i don’t want to go to waste. i also have some blueberries chilling in my freezer, and so why not use them? so– let’s make a colorful, flavorful pineapple blueberry jam, and sandwich it in some buttery soft linzer cookies! why not– it’s the weekend! almost!



  1. medium saucepan
  2. 2 cups crushed pineapple
  3. 3 cups granulated sugar
  4. 1/2 cup blueberries
  5. 1/4 cup lime juice

before we begin, let’s take this opportunity to chat a little about making jam, since there are some points to be aware of. most jamming recipes require that you use sanitized jars, a hot water bath, and special steps to seal the jar to prevent scary diseases like botulism, which, oh yeah, is deadly. these steps are super important if you’re making a jam you’d like to save for months–even a year– and you can and should try it if you have the skills and the tools.

for our purposes, we’re making a “freezer jam,” which requires none of those jarring tools or special steps, but in return, is only good for 5-7 days. since we’re using this recipe immediately, we can forgo the steps to protect the jam from bacteria– it won’t have a chance to grow, because we’re consuming it right away. i know this is sort of an unsavory conversation, but we have to have it.

as i advocated with the pineapple flowers, some recipes you should totally try to make in advance. but be smart about the homemade freezer jam– don’t make some, plan to use it, and then let time sneak away from you!

step one. make sure your fruit is mashed up well– my pineapple came crushed, but i’ll be mashing my blueberries. once this fruit is a gooey mess, toss it in the saucepan. add 1 1/2 cups of sugar to the mix and bring to a boil over high heat, stirring constantly.

step two. once the mixture is boiling, reduce the temperature to about medium, but allow it to continue to boil for another 8 minutes. continue to stir constantly– if you stop stirring, the jam will boil a lot stronger underneath the foamy topping, and when you expose it to the air, it’ll burst all over, sending scalding hot jam all over your kitchen and potentially burning you. so every 2-3 minutes, make sure you stir well (and carefully!). add the other 1 1/2 cups of sugar and the lime juice, and boil and stir for another 45-50 minutes or until it’s thick.

step three. once the mixture has boiled for a good hour or so, remove it from the heat and stir for two minutes, using a metal spoon to skim any foam off the top. scoop the preserves onto a clean baking pan to completely cool, and then transfer clean container (i’m using tupperware) and stick in the freezer. this jam will keep for 5-7 days– be sure to use it within this time frame, or toss it.

woo! that’s all there is to it!

onto the cookies!


  1. small mixing bowl
  2. larger mixing bowl
  3. 2 cups all-purpose flour
  4. 1/4 cup superfine/granulated sugar
  5. pinch of coarse salt
  6. 1 teaspoon vanilla extract
  7. 2 tablespoons confectioner’s sugar (powdered sugar)
  8. 1 1/2 sticks butter (softened (or microwaved))

step one. preheat your oven to 350 degrees F. if necessary, melt your butter in the small mixing bowl.

step two. add your dry ingredients to your large mixing bowl and sift together. in the smaller buttery mixing bowl, add the vanilla extract, and then combine the two bowls and blend ingredients together until it begins to clump together.

step three. roll out the dough and using cookie cutters, make cookie-sized circles. in half the circles, use a smaller cookie cutter to create a donut look (ie, the center taken out). i don’t have cookie cutters, so i used a glass for the large one, and a bottle cap for the smaller one. get inventive!

step four. bake the cookies (in matching sets) for 8-12 minutes, or until they’re crisp and golden brown. i had to bake mine in shifts; it depends on the size of your oven and your baking pan.

step five. gently spread the jam on the bottom cookie (the one without the hole). it should be a relatively thin layer– remember how much sugar went into the jam! then top with the donut looking cookie and sprinkle with confectioner’s sugar. delish!

clearly you could make this recipe without making your own jam, but who doesn’t like to try new things?

happy weekend, procrastibakers!

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Filed under 2 Hour Recipe, cookies

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