Lemon Cookies with Blueberry Frosting
Prep Time: 25 Minutes
Cook Time: 13 minutes
Serves 2 dozen
Ingredients
Cookies
- 3 C. all-purpose flour
- 1 ½ tsp. Clabber Girl® Baking Powder
- 1 tsp. Clabber Girl® Corn Starch
- 1 tsp. coarse salt
- 1 2/3 C. granulated sugar
- ¼ C. lemon zest
- 1 ½ C. Crisco® All-Vegetable Shortening
- 2 tsp. lemon juice
- 2 eggs
Frosting
- 6 oz. fresh or frozen blueberries
- 3 Tbsp. lemon juice
- 3 Tbsp. granulated sugar
- 4 C. powdered sugar
Fresh blueberries and strawberries for garnish, optional
Directions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, corn starch and salt; set aside.
- In a stand mixer, add the sugar, lemon zest, and shortening. Gradually turn the mixer up to high speed and cream the mixture for 4 minutes.
- Scrape the sides of the bowl and add the lemon juice and eggs.
- Mix on medium speed until well blended.
- On low speed, add the dry mixture and mix just until combined.*
- Scoop dough into 3 Tbsp. portions onto parchment lined baking sheet.
- Gently press each dough ball down to about ½” thick.
- Bake for 11-13 minutes or until the edges are golden.
- Allow to cool completely.
- While baking, prepare the frosting.
- In a small saucepan, add the blueberries, lemon juice and sugar.
- Cook over medium heat, stirring frequently, until the mixture bubbles and the berries begin to burst.
- Remove from the heat and press the mixture through a mesh strainer.
- Add the powdered sugar, 1 cup at a time to the blueberry mixture and stir well.
- Keep adding powdered sugar until you reach your desired consistency.
- Frost cooled cookies with frosting and top with blueberries and fresh sliced strawberries if desired.
*for thicker cookies, refrigerate the scooped dough overnight and bake while the dough is cold.
