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Lemon Cookies with Blueberry Frosting Recipe

Lemon Cookies with Blueberry Frosting Clabber Girl (2)

Prep Time: 25 Minutes

Cook Time: 13 minutes

Total Time: 38 Minutes

Yield: 2 dozen

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Lemon Cookies with Blueberry Frosting Clabber Girl (2)

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.

Tips

*for thicker cookies, refrigerate the scooped dough overnight and bake while the dough is cold.

Lemon Cookies with Blueberry Frosting Recipe

Lemon Cookies with Blueberry Frosting Clabber Girl (2)

Prep Time: 25 Minutes

Cook Time: 13 minutes

Total Time: 38 Minutes

Yield: 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.

Tips

*for thicker cookies, refrigerate the scooped dough overnight and bake while the dough is cold.

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