Friday, October 12, 2012

Gingerbread & Sugarplum cookies




This cookie is a brainstorm of my youngest daughter's (my baby and true "mini me) creation.  We were watching "cupcake wars" one day, and noticed they used "blueberries" for the sugarplums.  She looked at me, I looked at her and we both said "YES"!!!
You have the gingerbread, the "blueberries" aka *sugarplums*, nuts then top with the most amazing lemon cream cheese frosting!!!
Man oh man AMAZING TASTE!!!!  *Note: these make amazing bars as well if you don't feel like fussing with the individual cookies!

Ready for the recipe?  Here we go:

Ingredients: 

GINGERBREAD COOKIES
3 1/4 c all purpose flour
2 tsp ground ginger
1 1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
3/4 c light brown sugar
1/2 c (1 stick) unsalted softened butter
2 eggs
1/4 c molasses
FILLING
1/2 c blueberry preserves
1/2 c chopped walnuts
1 tsp cinnamon
LEMON CREAM CHEESE FROSTING
1 stk (1/2 c) unsalted butter
4 oz cream cheese
2 c confectioners' sugar
1 tsp vanilla
2-3 tsp freshly grated lemon zest (or zest of 1 small lemon)

Directions:In a bowl, combine all dry ingredients. Sift till well incorporated. Set aside.
In your stand up mixer or bowl with hand mixer, cream sugar and butter till light and fluffy. Add eggs, one at a time till well incorporated. Then finely add your molasses, beat well.

Add your dry ingredients
slowly till nice dough forms. Wrap your dough in plastic wrap and refridgerate for 1/2 hr.
After allotted time has elapsed, take out out refridgerator and using your small cookie scoop (small melon baller works wonders), scoop out a portion.  Roll into a bowl, then using the palm of your hand, flatten slightly.  Using your thumb (like thumbprints cookies), place a thumpbrint onto the cookie. 
Using a 1/2 tsp measure fill the thumbprint with the blueberry nut mixture.  Place onto a nonstick cookie sheet.  Continue rolling and filling till dough is used.



Bake for 10-12 minutes. Remove from oven, and let sit on cookie sheet for about 1 minute to ensure easier handling. Place cookies on cooling rack to cool.


 As cookies are cooling, make your lemon cream cheese filling.

In your mixer bowl, add your softened butter and cream cheese. Beat till light and fluffy. Now add your sugar, vanilla and beat till thoroughly incorporated. Finally add your grated lemon zest.
Spoon frosting into a pastry bag using a star tip, or a ziplock bag, pipe frosting over cookies right onto the cooling rack. Let sit for a couple of hours to ensure frosting has hardened.


Serve on your favorite platter and watch these babies disappear before your very eyes... no age group is disaqualified... all age groups love a wonderful cookie/bar!
I know!!  Can you see the lemon in the frosting?? 


Till next time!

Dishin with Didi

12 comments :

  1. These sound amazing Didi!! The bars sound right up my alley! My son loves ANYTHING blueberry so I know we will be making these soon!! Teresa

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    1. I'm so glad this recipe is somthing your family loves, mine gobbled it up!!

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  2. They do look amazing! I am however, laughing at your comment on watching "cupcake wars" with your daughter. I don't think my daughters have EVER seen me watching a cooking show of any shape or form. But I am reading your blog...........so who knows!!??

    Patti

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    1. LOL, I have total faith in you Patti!!!

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  3. Didi these are so on my Christmas list for this year!!

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    Replies
    1. As you can see very easy Diane and absolutely delicious!!!

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  4. I may be up for making these because I actually have most of the ingrediants in the house!I have maine blueberry jam.
    All I need is cream cheese,lemon,eggs,and molasses.
    Have to figure out how to zest a lemon and get a pastry bag.
    I'm excited!

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    1. Yay!!! So excited!!! Let me know when you do!!

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  5. Didi, I love the looks of these cookies..I'm such a lemon and blueberry fan. Do u think it would work to make my own blueberry filling from frozen blueberries?
    I need to go shopping tomorrow and stock up on molasses, flour, butter, etc...'tis baking season. hehe

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    Replies
    1. I hear you about the baking season. I just realized last nite I am down to my last "1 cup" of chopped walnuts, PANIC TIME!!

      If you make your own blueberry jam I would recommend using the smallest of blueberries. Simply because the thumbprint is not that big. You don't want just "1" blueberry in the middle, does that make sense?
      Let me know and "welcome"!!

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  6. These cookies Didi look uterly delectable! I love the smell of gingerbread cookies!

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    Replies
    1. I love the smell of spices as well Katerina!! Signals autumn and winter...

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