Lemon, Blueberry, & Almond Cookie Sandwiches

Shortbread:

• Blueberry Jam ((appx. 1/4 cup))
• 4 tbsp. Extra Virgin Olive Oil
• 1/4 cup Granulated Cane Sugar
• 1 large Egg Yolk
• 1/4 tsp. Almond Extract
• Zest of 1 Lemon
• 1/2 cup All Purpose Flour
• 1/4 cup  + 2 tbsp. Almond Flour
• Pinch of Salt

Lemon Buttercream:

• 1/4 cup Unsalted Butter, (softened)
• 3/4 cup Powdered Sugar
• 1/8 tsp. Salt
• 1/2 tsp. Vanilla Extract
• 1 tbsp. Milk
• 1/2 tsp. Maple Syrup
• Zest of 1 Lemon

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Shortbread:

1. Preheat oven to 350F. Line a large baking pan with parchment paper.
2. In a mixing bowl, cream together the olive oil, sugar, egg yolk, almond extract, and lemon zest for 1 minute on medium high speed.
3. In a separate mixing bowl, whisk together the flour, almond flour, and salt. Pour into the olive oil mixture, then mix on medium speed until evenly combined.
4. In between two pieces of parchment paper, roll out the dough to be 1/8" thick. Using a 2 1/2" cookie cutter, cut an even amount of circles. Using a smaller cookie cutter, cut out the centers of half of the cookies. Place on the prepared baking pan, then cool in the fridge for 15-30 minutes.
5. Bake for 12-15 minutes, until slightly golden brown on the edges. Cool completely.

Lemon Buttercream:

1. In a mixing bowl, cream the butter and sugar until smooth, about 1-2 minute. Add in the remaining ingredients, continuing to mix until light and fluffy, about 2-3 minutes.

To Assemble:

1. Using the whole cookie pieces as the bottom cookie layer, pipe a thin layer of lemon buttercream around the edges. Add 1 teaspoon blueberry jam in the center of the buttercream circle, then add the top cookie layer (the cookie with the cut-out). Gently press down to seal. Repeat. Enjoy!

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