Limoncello Frosted Crinkle Cookies with Blueberry

Recipe courtesy of Ashley Bennett
You can find the recipe here:
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
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.