Friday, August 2, 2013

Lemon Cookies with Blackberry Frosting

I love a good lemon cookie, and I was really excited when I came across this recipe. I think that lemon pairs well with so many different flavors, and blackberry is no exception! I simplified the recipe a little bit by making a simple frosting rather than a more complex buttercream. I know that buttercream tastes better, but sometime you just don’t want to take the time to make it. The frosting I made was simple and still tastes pretty great.

The lemon cookies are coated in powdered sugar before they bake, which gives them a sugary crust once baked. I thought that they could use even more lemon flavor, so next time I might add more lemon zest. Lemon can be tricky: it’s a fine line between not enough lemon and super bitter lemon flavor! I also flattened the cookies before baking. I didn’t do that for the first batch and they were too rounded. Frosting a flatter cookie is a lot easier. 

For the frosting, it’s just butter, powdered sugar, and the blackberry preserves. I think you could use a little less butter, as the frosting is very rich. Blackberry preserves can be hard to find. Bon Maman makes it, but not all grocery stores carry it. I was able to find blackberry preserves make by a local company, so I used that. You could also use other flavors of preserves: blueberry, strawberry or (seedless) raspberry would be particularly nice. These are a light, sweet cookie, perfect for summer.

Lemon Cookies with Blackberry Frosting
1 cup butter, room temperature
1 cup sugar
zest of one lemon
2 tablespoons lemon juice
1 teaspoon vanilla
2 eggs
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3 cups flour
Powdered sugar

1 cup butter, room temperature
¾ cup blackberry preserves
2 cups powdered sugar

Preheat the oven to 350. Line two baking sheets with silicone baking mats.

In a large mixer bowl, beat the 1 cup butter and sugar until light and fluffy. Stir in the lemon zest, juice, vanilla, and eggs. In a medium bowl combine the salt, baking powder, baking soda, and flour. With the mixer running on low, add the flour mixture gradually. Mix until all the flour is incorporated, taking care not to over beat the dough.

Shape the dough into 1-inch balls and roll in powdered sugar, making sure that the entire ball of dough is coated. Place on the prepared baking sheets and flatten slightly with the palm of your hand.

Bake for 12 minute, until just barely golden. Cool on the baking sheets for several minutes before removing to a wire rack to cool completely. Frost the cookies once they are completely cool.

Make the frosting: in a large mixer bowl beat the 1 cup butter and blackberry preserves until completely combined. With the mixer running on low, stir in the powdered sugar one cup at a time. Beat until smooth. If the frosting is too soft, add additional powdered sugar. If it is too stiff, add a teaspoon or two of milk.

Transfer the frosting to a piping bag fitted with a large plain tip. Pipe the frosting on top of the cooled cookies.

Recipe from 30 Pounds of Apples. Frosting recipe from Always with Butter

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