Soft Lemon Cookies with Creamy Blueberry Filling
Ingredients:
1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
Blueberry Filling:
1 cup fresh or frozen blueberries
¼ cup sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
¾ cup cream cheese, softened
½ cup powdered sugar
Directions:
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper
Cream butter and sugar together until light and fluffy
Add eggs one at a time, then mix in lemon juice and zest
In a separate bowl, whisk flour, baking powder, and salt
Gradually add dry ingredients to the wet ingredients and mix until combined
Scoop dough by the tablespoon onto prepared sheets and flatten gently
Bake for 10-12 minutes, or until edges are lightly golden
Cool completely on a wire rack
To make the filling, simmer blueberries, sugar, and lemon juice in a small pot over medium heat until berries burst
Mix cornstarch with 1 tablespoon water and stir into berry mixture until thickened, then cool
Beat cream cheese and powdered sugar until smooth
Fold in cooled blueberry compote and refrigerate for 30 minutes
Spread filling on the flat side of one cookie and sandwich with another
Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes
Kcal: 280 kcal | Servings: 10 sandwich cookies