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Perfect Blueberry Lemon Shortbread Flag Cookies

blueberry lemon shortbread flag cookies - featured image
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These blueberry lemon shortbread flag cookies feature a buttery, tender shortbread base with a fresh blueberry filling and a festive flag design, perfect for celebrations and casual gatherings.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, softened
  • 2/3 cup (85 g) powdered sugar, sifted
  • 2 cups (240 g) all-purpose flour
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon zest
  • 1/4 teaspoon salt
  • 1 cup (150 g) fresh or frozen blueberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water
  • Powdered sugar, for dusting
  • Optional: Edible silver stars or colored sugar sprinkles for decoration

Instructions

  1. In a large bowl, cream together the softened unsalted butter and sifted powdered sugar using a mixer on medium speed for 3-4 minutes until light and fluffy. Mix in lemon zest and vanilla extract until combined.
  2. Slowly add all-purpose flour and salt to the wet mixture, mixing on low speed until dough comes together but remains crumbly. Avoid overmixing.
  3. Turn dough onto plastic wrap and shape into a flat disk about 1 inch thick. Wrap tightly and refrigerate for at least 30 minutes.
  4. While dough chills, combine blueberries, granulated sugar, and lemon juice in a saucepan over medium heat. Stir occasionally until bubbling, about 5 minutes. Stir in cornstarch slurry and cook 1-2 minutes until thickened. Remove from heat and cool completely.
  5. Preheat oven to 350°F (175°C). Roll chilled dough on a lightly floured surface into a 1/4-inch thick rectangle approximately 10 by 14 inches.
  6. Cut dough into 3-inch squares. Spread about 1 teaspoon of blueberry filling on half the squares. Top with plain squares and press edges to seal. Cut small slits or shapes in top layer to mimic flag stripes and reveal blueberry filling.
  7. Place cookies on a baking sheet lined with parchment paper or silicone mat, spacing 1 inch apart. Bake for 18-22 minutes until edges are light golden brown.
  8. Cool cookies on baking sheet for 5 minutes, then transfer to wire rack to cool completely. Dust with powdered sugar and optionally sprinkle edible stars or colored sugar sprinkles.

Notes

Chill dough at least 30 minutes to prevent spreading and improve texture. Use quality butter for best flavor. Roll dough evenly to ensure uniform baking. Spread blueberry filling thinly to avoid sogginess. Dough can be made and chilled up to 48 hours ahead. Frozen blueberries can be used after thawing and draining excess liquid. For gluten-free, substitute flour with 1:1 gluten-free blend. For vegan, use plant-based butter and vegan powdered sugar.

Nutrition

Keywords: blueberry lemon cookies, shortbread cookies, patriotic cookies, flag cookies, summer desserts, easy cookie recipe

Find it online: https://tempotaste.com/perfect-blueberry-lemon-shortbread-flag-cookies-easy-recipe-for-celebrations/