MAKE IT CUTE

For the lime sugar cookies - Makes 30 cookies or 15 sandwiches

1 cup all-purpose flour

1/8 teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

6 tablespoons unsalted butter, at room temperature

½ cup + 2 tablespoons white granulated sugar

1 teaspoon vanilla extract

2 tablespoons fresh-squeezed lime juice

For the blueberry cream cheese filling

4 ounces cream cheese, softened

2 tablespoons unsalted butter, softened

1 ½ cups confectioner’s sugar

2 tablespoons blueberry paste (follow recipe below)

For the blueberry paste

½ cup fresh blueberries

2 tablespoons water

3 tablespoons granulated sugar

1 tablespoon fresh lime juice

½ teaspoon cornstarch

For the lime sugar cookies

In a medium bowl, sift flour, baking powder, baking soda and salt. Set aside. In a larger bowl, cream the butter and sugar until fluffy. To this add the lime juice and vanilla extract, and beat until combined.

Add the flour mix to the butter-sugar mix and gently combine with a spatula to form into dough. You might need to add a tbsp or more of milk at this stage if required to make a soft dough. Divide the dough into two small balls. Take a piece of plastic wrap, put the dough balls on it and flatten with your palm to make a disc. Wrap each of the discs with plastic wrap. Chill for about 30 minutes.

Line your cookie sheet with parchment paper. After chilling, take one disc out, unwrap it and place it between two sheets of parchment paper. Using a floured rolling pin, roll the disc into a sheet about ½-inch thick. Using a round, floured cookie cutter, cut out the cookies. Using a floured thin spatula, transfer the cookies to the lined cookie sheet. Repeat the process with the other disc.

Preheat the oven to 350 degrees F. Chill the cut cookies again for 15 minutes. Once chilled, bake in the oven for 10 to12 minutes until the sides start turning brown. Take them out and cool completely on a cooling rack.

For the blueberry paste

Put the blueberries, water and sugar into a small sauce pan. Cook it on low heat until the blueberries are soft and mushy. Transfer to a blender. Blend on high to form a puree. Stir the cornstarch into the lemon juice until it dissolves. Transfer the puree to sauce pan again and add cornstarch mix. Cook on very low heat for 5 to 8 minutes, or until you get a thick paste. Cool completely before adding to the cream.

For the 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.

Putting it all together

Pipe or spread 1 to 2 tablespoons of blueberry filling in the center of a cookie. Top with a second cookie and press together until the filling reaches the edges. Store in an air-tight box for up to 3 days and munch away!

Thanks for sharing, Tanvi!

by Tanvi of Sinfully Spicy | 2/1/2016