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id
653
Name
Lemon Blueberry Fans
Main Dish Category
Cookies
Secondary Dish Category
Dessert,
Main Ingredient
Butter
Other Ingredient
Cream cheese
Number of People
54
List of Ingredients
1 cup butter, softened
3 oz. cream cheese, softened
1 cup sugar
1/4 tsp. salt
1 tsp. lemon peel, finely shredded
1 tsp. vanilla
1/2 tsp. lemon extract
2 T cornstarch
2 1/2 cups all-purpose flour
2/3 cup blueberry filling or raspberry filling
Description
In a very large bowl, combine butter and cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds. Add sugar and salt. Beat until light and fluffy, scraping sode of bowl occasionally. Beat in the 1 tsp. lemon peel, vanilla and lemon extract until combined. Beat in cornstarch. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill for 1 to 2 hours or until dough is easy to handle.
Preheat oven to 375 degrees. On a lightly floured surface, roll out one of the dough portions to an 1/8-inch thickness. Using a round 2 1/2-inch cookie cutter, cut out dough. Place dough rounds 1-inch apart on an ungreased cookie sheet.
Spoon 1/2 tsp. filling onto the center of each round. To shape fans, bring opposite sides of each dough circle up over the filling and pinch them together where they meet, forming a point at one end.
Bake in preheated oven for 8 to 10 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; let cool. Repeat with the remaining dough portion.
Time
1 to 2 hours
Cooking Type
Bake
Difficulty (1-5)
3
Notes
To store: Layer cookies between waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to a month.
Origin
www.bhg.com
Image