Lemon Blueberry Cream Cookies- Taste of the USA: Maine Edition

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Blueberries, frozen
  • 1 tbsp Lemon, zest

• Refrigerated

  • 1 Egg

• Condiments

  • 1 tsp Lemon juice

• Baking & Spices

  • 1/2 cup 3 cups powdered sugar
  • 1/2 tsp Baking powder
  • 2 Bob's red mill 4 + 1/2 cups bob's red mill all-purpose or gluten free flour
  • 1/2 tsp Salt
  • 2 tsp Vanilla
  • 1 1/2 cups White sugar

• Dairy

  • 2 sticks Butter
  • 1 stick Butter, unsalted
  • 1 tsp Milk

Found on howtothisandthat.com

Description

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 Bobs 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

Directions

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