Blackberry Cobbler Cookies

1Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2In a medium bowl, whisk together the flour, baking powder (1 teaspoon), baking soda (½ teaspoon), cinnamon (½ teaspoon), and salt (¼ teaspoon).

3In a separate large bowl, cream together the butter and granulated sugar (1 cup) until light and fluffy.

4Add the egg (1 large) and vanilla extract (1 teaspoon) to the butter mixture and mix until well combined.

5Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

6In a small saucepan, combine the blackberries, brown sugar (¼ cup), cornstarch (1 tablespoon), lemon juice (1 tablespoon), and lemon zest (¼ teaspoon). Cook over medium heat, stirring occasionally, until the mixture thickens and the blackberries break down, about 5-7 minutes. Remove from heat and let it cool slightly.

7Gently fold the chopped pecans (¼ cup) into the blackberry mixture.

8Take a tablespoon of cookie dough and flatten it slightly. Place a spoonful of the blackberry mixture in the center of the dough. Fold the edges of the dough over the filling and roll into a ball. Place the cookie on the prepared baking sheet. Repeat with the remaining dough and filling.

9Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown.

10Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

11Serve the blackberry cobbler cookies and enjoy!