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Lilac colored blueberry cream cheese filling sandwiched between eggless sugar lime cookies.
Recipe makes 15 sandwiches if you make them the same size as my photo.
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.
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.
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.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!