Blueberry Lemon Cookies Recipes

LEMON BLUEBERRY CREAM COOKIES

INGREDIENTS

• 2 sticks butter, softened
• 1½ cups white sugar
• 1 egg
• 1 teaspoon vanilla
• 1 teaspoon lemon juice
• 1 Tablespoon lemon zest
• ½ teaspoon salt
• ½ teaspoon baking powder
• 2¼ + 1/2 cups Bob's Red Mill all-purpose or Gluten Free flour
• Blueberry cream filling:
• 1/2 cup frozen blueberries, defrosted
• 1 stick unsalted butter, softened
• 1 teaspoon milk
• 1 teaspoon vanilla extract, or blueberry for more flavor
• 3 cups powdered sugar + 1/2 cup

INSTRUCTIONS

1. Preheat oven to 350.
2. In a large bowl, cream butter and sugar until smooth.
3. Add egg, vanilla, lemon juice and zest. Mix until combined.
4. Add flour evenly distributed over egg mixture.
5. Sprinkle remaining dry ingredients over flour.
6. Mix until fully combined.
7. Lightly dust a solid surface with flour.
8. Turn dough out and sprinkle with flour.
9. Roll to about 1/3" thick. Cut with a 2" cookie cutter.
10. Place on sheet pan.
11. Bake for about 10 minutes or until edges are lightly golden.
12. Transfer to wire rack to cool.
13. The filling:
14. Cream butter, extract, milk and 1/2 cup of the powdered sugar until smooth. Gradually add remaining powdered sugar until buttercream is fully combined.
15. Frosting should be thicker than normal.
16. Hand fold in blueberries.
17. Add filling to pastry bag and pipe onto cookie bottoms.
18. Add cookie tops. Enjoy!

NOTES

You will probably have filling leftover.