In a saucepan combine the blackberries, sugar, water and lemon zest. Bring to a boil and lower heat to a simmer. Stirring and mashing the blackberries to release all the juices. Simmer until slightly reduced and thickened. Strain the sauce into a pan ( optional if you don’t want the seeds) and let cool completely.

In a bowl of a stand mixer whip the butter until light and fluffy. Add the powdered sugar 1 cup at a time and beat well once it is incorporated in. Srape down the sides of the bowl and repeat until all the sugar is mixed in. Add the small pinch of salt and blackberry sauce (or Jam) starting with ¼ c and adding more if desired.

Preheat the oven to 375 deg f. and set out a few ungreased cookie sheets. You can use parchment or silicon bake mats if desired not necessary for these cookies though.

Combine the lemon zest and sugar and rub together with your fingers to release the lemon oils into the sugar. Add sugar lemon zest to a bowl of a stand mixer (or large bowl if using a hand mixer) and add the butter. Mix on medium until light and fluffy about 2 min. Add in the egg and mix until well combined and then add the lemon juice/zest or oil. The mixture may look a little curdled but that is ok. Don’t over mix to make it smooth out. Add the flour and salt and mix until just combined.

If using a spritz cookie press prepare it according to directions. If using a pastry bag to pipe swirls, use a large open star tip (Such as Wilton 1M) and fill the bag halfway, squeezing gently to remove air bubbles.

Spritz press or pipe swirls on the baking sheets about 1’ apart. Sprinkle a little sanding sugar over the top of each cookie Bake for 6-8 minutes until just barely golden, do not over bake. Cool on baking sheet a few minutes then transfer to wire cooling rack. Cool completely.

Fill a pastry bag fitted with a small open star tip (I used Wilton 22) and pipe frosting around the bottom of one cookie and top with the other and gently press down so the frosting doesn’t ooze out. Place on a cookie sheet and chill until firm. Repeat with all the cookies and keep chilled in an airtight container or baggie until ready to serve. Can be eaten chilled or room temp.