sinfullyspicy.com. They make the perfect light, sweet and subtly tart
compliment to a spring dinner, the perfect end-of-year present for teachers,
and a fabulously unique dish for a potluck picnic. Read on for the recipe, and
head over to sinfullyspicy.com
for more delish ideas.
Looking for a gorgeous treat for a warm-weather party? Look
no further than these Indian-inspired sandwich cookies, created by Tanvi at
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
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
Thanks for sharing, Tanvi!
BY TANVI OF SINFULLY SPICY ON 5/10/2011 11:12:00 AM
POSTED IN sweet treats, summer recipes, cookie, spring recipes