Thursday, September 4, 2014

Blueberry Lemon Shortbread with Blueberry Cream Cheese Frosting

I am not a frosting person.

Never have been.

I can sometimes handle cream cheese frosting, but usually frosting and I just do not get along.

I am the type who will either not put frosting on cake or cookies, or I scrape the frosting off of a piece of cake or a cookie, spurring flabbergasted and incredulous expressions from those around me.  "How can you not like frosting?!", "It's the best part about eating cake!"

I vehemently disagree.

You might be surprised then, to see that I created a cookie that has frosting on it.  Not only that, but the frosting is my favorite part about this cookie.  I know!  I was aghast, myself!  You should give these babies a try, Bruce basically devoured them when he got home last night, so they are 100% husband approved.

Blueberry Lemon Shortbread


1/2 c. unsalted butter (room temperature)
1/4 c. powdered sugar
2 tsp. lemon peel
1/2 tsp vanilla
1 c. flour
pinch of salt
1/2 c. blueberry chips (mine are from Prepared Pantry)


Preheat oven to 350 degrees, and place the oven racks in the top third and bottom third of the oven.

Cream the butter and powdered sugar together.  Add the lemon peel and vanilla and mix til smooth.  Add the flour and salt and mix til completely combined. Add chips.

Place dough between 2 sheets of plastic wrap and flatten into a large disc 1/4" thick.  Refrigerate for 20-30 minutes.

Remove dough from refrigerator and cut out cookies into desired shape and place on a parchment paper or silpat lined baking sheet.  Refrigerate 10 minutes before baking.

Bake for 15 minutes.  Do not over bake.

Let cool completely before frosting.

Blueberry Cream Cheese Frosting


8 oz cream cheese (room temperature)
1/4 c. butter (room temperature)
1/4-1/2 c pureed blueberries (mine were leftover from our wedding that have been in the freezer)
1 1/2 tsp vanilla
4-5 c powdered sugar (I completely eyeballed this, add til you get your desired consistency)


With a hand mixer, beat cream cheese and butter together.  Add blueberries and vanilla.  Mix in powdered sugar until you have reached your desired consistency. Frost your cookies!

Store leftover frosting in a closed container in the refrigerator.


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