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:
|3 1/4 c||all purpose flour|
|2 tsp||ground ginger|
|1 1/2 tsp||baking soda|
|1/2 tsp||ground nutmeg|
|3/4 c||light brown sugar|
|1/2 c||(1 stick) unsalted softened butter|
|1/2 c||blueberry preserves|
|1/2 c||chopped walnuts|
|LEMON CREAM CHEESE FROSTING|
|1 stk||(1/2 c) unsalted butter|
|4 oz||cream cheese|
|2 c||confectioners' sugar|
|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