Lemon Blueberry Fans - butter

Method

• 1.
• In a very large bowl, combine butter and cream cheese.
• Beat with an electric mixer on medium to high speed for 30 seconds.
• Add granulated sugar and salt.
• Beat until light and fluffy, scraping side of bowl occasionally.
• Beat in the 1 teaspoon lemon peel, the 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.
• 2.
• Preheat oven to 375F 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.
• 3.
• Spoon 1/2 teaspoon of the jam onto the center of each round.
• To shape fans, bring opposite sides of each dough circle up over the jam and pinch them together where they meet, forming a point at one end.
• 4.
• Bake in the 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 portions.
• If desired, sprinkle cookies with additional lemon peel before serving.
• Makes about 54 cookies.
• 5.
• 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 1 month.