50 States, 50 Cookies: Maine

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I had high hopes for these cookies but they were really nothing special. I also messed up on by buttercream and it broke (i.e. it separated). Perhaps I’ll try a variation of these in the future.

 

Lemon Blueberry Cream Cookies from Bob’s Red Mill United States of Cookies

Ingredients

Cookies

  • 1 cup Butter softened
  • 1-1/2 cups Granulated Sugar
  • 1 Egg
  • 1 tsp Vanilla Extract
  • 1 tsp Lemon Juice
  • 1 Tbsp Lemon Zest
  • 1/2 tsp Salt
  • 1/2 tsp Baking Powder
  • 2-1/4 cups + 1/2 cup Unbleached White All-Purpose Flour or Gluten-Free 1-to-1 Baking Flour

Blueberry Cream Filling

  • 1/2 cup Frozen Blueberries defrosted
  • 1/2 cup unsalted butter softened
  • 1 tsp Milk
  • 1 tsp Vanilla Extract or blueberry for more flavor
  • 3 cups + 1/2 cup Powdered Sugar
Instructions
Cookies
  1. Preheat oven to 350.
  2. In a large bowl, cream butter and sugar until smooth.
  3. Add egg, vanilla, lemon juice and zest. Mix until combined.
  4. Add flour evenly distributed over egg mixture.
  5. Sprinkle remaining dry ingredients over flour.
  6. Mix until fully combined.
  7. Lightly dust a solid surface with flour.
  8. Turn dough out and sprinkle with flour.
  9. Roll to about 1/3″ thick. Cut with a 2″ cookie cutter.
  10. Place on sheet pan.
  11. Bake for about 10 minutes or until edges are lightly golden.
  12. Transfer to wire rack to cool.
Filling:
  1. 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.
  2. Hand fold in blueberries.
  3. Add filling to pastry bag and pipe onto cookie bottoms.
  4. Add cookie tops. Enjoy!

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