Cookies,  Food,  Fruit

Lime Sugar Sandwich Cookies With Blueberry Cream Filling

August 11, 2011 /

Another blueberry recipe peeps! Are you excited?! You should be. I told ya I was going to have all sorts of blueberry recipes for you. It’s those freakin’ blueberry bushes, they just don’t wanna quit!

Happy Birthday shout out to my friend Jonny! It is Saturday and I won’t see him because he is going on a super fun camping trip with his fam. Hope you have a great time!! 🙂

FOR THE SUGAR COOKIES:

  • 1 cup All-purpose Flour
  • ¼ teaspoons Baking Soda
  • ⅛ teaspoons Baking Powder
  • ¼ teaspoons Salt
  • 6 Tablespoons Unsalted Butter, At Room Temperature
  • 10 Tablespoons White Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 2 Tablespoons Fresh Squeezed Lime Juice (I used 3 tablespoons)
  • 1 teaspoon lime zest (not in original recipe)

FOR THE FILLING:

  • 4 ounces, weight Cream Cheese, softened
  • 2 Tablespoons Unsalted Butter, Softened
  • 1-½ cup Confectioner’s Sugar (I used 2 cups)
  • 2 Tablespoons Blueberry Paste [recipe Below]

FOR THE BLUEBERRY PASTE:

  • ½ cup Fresh Blueberries (I used 3/4 cup)
  • 2 Tablespoons Water
  • 3 Tablespoons Granulated Sugar
  • 1 Tablespoon Fresh Lime Juice
  • ½ teaspoons Cornstarch (I used a full teaspoon)

**see my changes to the original recipe in ( )**

Lime Sugar Cookies:
In a medium bowl, sift flour, baking soda and powder, and salt. Set aside

In a larger bowl, cream the butter and sugar thoroughly untill fluffy. To this add the lime juice and vanilla and beat until combined.

To the butter sugar mix, add the flour mix and gently combine with a spatula to bring together into a dough. You might need to add a Tablespoon or more of milk at this stage if needed, in order to make a soft dough.

Divide the dough into 2 small balls. Take a piece of plastic cling film, put a dough ball on it and flatten with palm to make a disc. Wrap the disc with plastic cling film. Repeat the same with second dough ball. Chill both discs for about 30 minutes.

Line your cookie sheet with parchment paper.Avoid using aluminium foil as the extreme heat will burn the cookies from the bottom.

After chilling the dough, take one disc out, unwrap it and place it between two sheets of parchment paper. Initially, you may find it little difficult to roll because it is chilled. It will soften as you go along.

Roll the disc using a floured rolling-pin into a sheet about 1/2″ thick. Using a floured round cookie cutter cut the cookies from the rolled dough.

Using a floured thin spatula, transfer the cookies to the lined cookie sheet.

Preheat the oven to 350F. Chill the cut cookies again for 15 minutes.

Once chilled, bake cookies in the preheated oven for 10-12 minutes until the sides start turning brown. Cool completely on a cooling rack.

Blueberry Paste:
Tip the blueberries, water and sugar into a small sauce pan. Cook on low heat until the blueberries are soft and mushy. Transfer to a blender. Blend on high to form a puree.

Dissolve cornstarch into the lime juice. Transfer the puree back into the sauce pan again and add cornstarch mix. Cook on very low heat for about 5-8 minutes until you get a thick paste. Cool completely before adding to the filling mixture.

Blueberry Cream Filling:
Make the filling by beating the cream cheese and butter with an electric mixer. Mix in powdered sugar until smooth. Add 2 Tablespoons of the cooled blueberry paste above to make a smooth mix.

Assembly:

Pipe or spread 1-2 tablespoons of blueberry filling onto the center of the bottom side of one cookie. Top with a second cookie and press together until the filling reaches the edges of the cookies. Store in an airtight box for up to 3 days.

Pretty yummy!

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