Limoncello Frosted Crinkle Cookies with Blueberry
Recipe courtesy of Ashley Bennett
You can find the recipe here:
https://bakedrizzledust.com/limoncello-frosted-crinkle-cookies-with-blueberry-curd/
https://bakedrizzledust.com/limoncello-frosted-crinkle-cookies-with-blueberry-curd/
Lina's Limoncello Crema
1 batch Lemon Crinkle Cookies by Bakers Table
1 batch White Chocolate Buttercream by Sugar Spun Run (adapted to make a limoncello version)
1 batch Blueberry Lemon Curd by Nerds with Knives
Lemon extract
Helpful Tools
Small cookie scoop
Piping tips – Wilton 1M and 2A
1 batch Lemon Crinkle Cookies by Bakers Table
1 batch White Chocolate Buttercream by Sugar Spun Run (adapted to make a limoncello version)
1 batch Blueberry Lemon Curd by Nerds with Knives
Lemon extract
Helpful Tools
Small cookie scoop
Piping tips – Wilton 1M and 2A
Make the lemon crinkle cookie dough and use a small cookie scoop to place them in a bowl of granulated sugar and then roll in powdered sugar.
Bake the lemon crinkle cookies on a parchment lined cookie sheet and check them early. Mine took around 10 minutes.
Make the blueberry curd and cover the surface immediately with plastic wrap to prevent a skin from forming on the surface.
Whip up the limoncello frosting. Follow the recipe for White Chocolate Buttercream but substitute Limoncello Crema for the heavy cream and use 1/4 teaspoon vanilla extract and 1/4 teaspoon lemon extract.
Using a Wilton 1M piping tip, pipe a swirl of the limoncello frosting onto a cooled open-faced lemon crinkle cookie.
Fill the center of the frosting with the cooled blueberry curd. You can use a ziplock bag with one of the corners snipped, or a piping bag fitted with a Wilton 2A tip for more precision.
Top the frosted and filled cookie with another crinkle cookie and dig in!
Store leftovers in the fridge as the blueberry curd requires refrigeration.
Bake the lemon crinkle cookies on a parchment lined cookie sheet and check them early. Mine took around 10 minutes.
Make the blueberry curd and cover the surface immediately with plastic wrap to prevent a skin from forming on the surface.
Whip up the limoncello frosting. Follow the recipe for White Chocolate Buttercream but substitute Limoncello Crema for the heavy cream and use 1/4 teaspoon vanilla extract and 1/4 teaspoon lemon extract.
Using a Wilton 1M piping tip, pipe a swirl of the limoncello frosting onto a cooled open-faced lemon crinkle cookie.
Fill the center of the frosting with the cooled blueberry curd. You can use a ziplock bag with one of the corners snipped, or a piping bag fitted with a Wilton 2A tip for more precision.
Top the frosted and filled cookie with another crinkle cookie and dig in!
Store leftovers in the fridge as the blueberry curd requires refrigeration.