Blueberry and Lemon Crumble Cookies Recipe Perfect for Shabbat

This recipe features small, crumbly cookies with a crisp exterior and a juicy blueberry and lemon filling, ideal for preparing ahead of Shabbat. The dough combines sliced almonds, white and brown sugar, lemon zest, cinnamon, and margarine, creating a flavorful base that is both tender and crisp. The filling mixes fresh or frozen blueberries with lemon juice and blueberry jam, providing a vibrant, bubbling center once baked.

Preparation begins by toasting almonds and mixing dry ingredients before incorporating margarine, egg yolks, and vanilla to form the dough. Part of the dough is combined with toasted almonds to create a crumbly topping. The dough is pressed into mini muffin tins, chilled, then filled with the blueberry mixture and topped with the crumble before baking at 190 degrees Celsius for 20-25 minutes.

The cookies should cool completely in the pan before removal to maintain their shape, as the filling is very soft when hot. Frozen blueberries can be used directly without thawing to prevent excess liquid. The crumble cups can be made a day in advance and stored at room temperature or refrigerated in hot weather. For a festive touch, a dusting of powdered sugar can be added before serving, though the cookies are likely to be eaten quickly.

This moderately difficult recipe yields 24 cookies and requires about 85 minutes of preparation time. It offers a delightful combination of textures and flavors, making it a recommended treat for Shabbat or other occasions.