Lemon-Filled Cookies with Blueberry Icing (Print version)

Soft butter cookies filled with tangy lemon curd and finished with a fresh blueberry icing.

# Ingredients:

For the cookies

01 - 1 cup (226 g) unsalted butter, softened
02 - 1 cup (200 g) granulated sugar
03 - 1 tablespoon fresh lemon zest
04 - 2 large eggs, room temperature
05 - 1 teaspoon vanilla extract
06 - 2 1/2 cups (300 g) all-purpose flour
07 - 1 teaspoon baking powder
08 - 1/2 teaspoon fine salt
09 - 3/4 cup (240 g) lemon curd, chilled

For the blueberry icing

10 - 1 cup (150 g) fresh or frozen blueberries
11 - 1 cup (120 g) powdered sugar, sifted, plus more as needed
12 - 1 tablespoon milk, plus more by drops if needed
13 - 1 teaspoon fresh lemon juice
14 - Pinch of fine salt

# Instructions:

01 - Beat the softened butter, granulated sugar, and lemon zest on medium speed until pale and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then mix in the vanilla.
02 - Whisk the flour, baking powder, and salt in a separate bowl. Add the dry ingredients to the butter mixture and mix on low just until a soft dough forms.
03 - Scoop 1 tablespoon portions of dough and roll into balls. Arrange on parchment-lined baking sheets and press a deep well into each ball. Chill for 20 minutes while the oven heats to 350°F (175°C).
04 - Spoon about 1/2 teaspoon chilled lemon curd into each well. Keep the filling level with the top of the dough so it does not overflow during baking.
05 - Bake for 12-15 minutes, until the edges are set and barely golden. Cool on the baking sheet for 5 minutes, then transfer to a rack and cool completely.
06 - Simmer the blueberries in a small saucepan over medium heat for 4-5 minutes, until they burst and release juice. Strain through a fine sieve and let the juice cool slightly.
07 - Whisk the powdered sugar with 2 tablespoons blueberry juice, milk, lemon juice, and salt. Add more powdered sugar if thin or a few drops of milk if too thick.
08 - Spoon the blueberry icing over the cooled cookies. Let the icing set for 20-30 minutes before serving or storing.

# Good to know:

01 - Chilling the shaped dough helps the cookies hold the lemon curd.
02 - Use only a small spoonful of curd in each cookie to prevent leaking.
03 - Nutrition is an estimate per cookie.

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