Ingredients

• 1 cup Butter softened
• 1 1/2 cups Granulated Sugar
• 1 Egg
• 1 tsp Vanilla Extract
• 1 tsp Lemon Juice
• 1 Tbsp Lemon Zest
• 2 1/4 cups + 1/2 cup Unbleached White All-Purpose Flour or Gluten-Free 1-to-1 Baking Flour
• 1/2 tsp Salt
• 1/2 tsp Baking Powder

• 1/2 cup Unsalted Butter softened
• 1 tsp Vanilla Extract or Blueberry for more flavor
• 1 tsp Milk
• 3 cups + 1/2 cup Powdered Sugar
• 1/2 cup Frozen Blueberries thawed and strained

Instructions

1. Preheat oven to 350°F.
2. In a large bowl, cream butter and sugar until smooth.
3. Add egg, vanilla, lemon juice and zest. Mix until combined.
4. Sprinkle flour evenly over egg mixture.
5. Sprinkle remaining dry ingredients over flour.
6. Mix until fully combined.
7. Lightly dust a solid surface with flour.
8. Turn dough out and sprinkle with flour.
9. Roll to about 1/3 inch thick. Cut with a 2-inch cookie cutter.
10. Place on sheet pan.
11. Bake for about 10 minutes or until edges are lightly golden.
12. Transfer to wire rack to cool.

1. Cream butter, extract, milk and 1/2 cup of the powdered sugar until smooth. Gradually add remaining powdered sugar until buttercream is fully combined. Frosting should be thicker than normal.
2. Stir in blueberries.
3. Add filling to pastry bag and pipe onto cookie bottoms.
4. Add cookie tops. Enjoy!