Ingredients: |
Ingredients: 2 sticks unsalted butter, softened
1/2 c. sugar
1/2 tsp. vanilla extract
1/2 tsp. salt
1/2 tsp. lemon zest
2 1/4 c. All-Purpose Flour
1 pint fresh blueberries
Lemon Frosting
16 oz. cream cheese, softened
1/3 c. lemon curd - 1 made mine but you can buy it in small jars
1 c. powdered sugar (about)
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Directions: |
Directions:1. Using an electric mixer, cream the butter and sugar together until light and fluffy.
2. Add and beat in the vanilla, salt and lemon zest. With the mixer on low, slowly add the flour and beat until just combined. Scrape the bowl and mix until well combined. Divide the dough in halves and gather up into a ball. I usually put each ball in a baggie, pat it down into a 8-9" circle, refrigerate at least an hour.
3. Preheat oven to 350º F and place parchment paper on baking sheets.
4. Remove dough from refrigerator, place onto a flour work surface (wait about 10-15 minutes for dough to soften enough to roll). Roll dough out until it is about 1/4" thick. Use a cookie cutter, (round, oval, square) to cut out the shortbread cookies. Gather dough scraps together, re-roll and cut.
5. Gently press 3 firm blueberries into the top of each cookie. Place cookies in the oven and bake until the edges are just barely golden brown - I started checking at about 12"14 minutes. Cool on the baking sheet or place on a wire rack.
6. Once the cookies are cool, place cream cheese in a mixing bowl and beat until it is light and fluffy. Add the lemon curd and beat in. Scrape the bowl and beat again while slowly adding the powdered sugar.
7. Place lemon frosting in a piping bag with a large tip or just using a spoon, place a dollop of lemon frosting on each cookie and top with a fresh blueberry. |
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