Lemon Blueberry Sugar Cookie Flowers

Ingredients:
12 Tablespoon (1 ½ sticks) unsalted butter, softened
2 ½ ounces cream cheese, softened
1 cup granulated sugar
1 egg + 1 egg yolk
Zest from 1 lemon
½ teaspoon lemon extract
½ teaspoon vanilla extract
1 teaspoon salt
1 teaspoon baking powder
3 1/2 4 cups all-purpose flour
Stonewall Kitchen Lemon Curd
Stonewall Kitchen Wild Maine Blueberry Jam


For the frosting (optional)
2 cups confectioners' sugar
1 ½ Tablespoon meringue powder
4-6 tablespoons milk

Directions:
In the bowl of an electric mixer beat the butter, cream cheese and sugar until light and fluffy.
Scrape down the sides of the bowl and add the egg, egg yolk, extracts and zest. Beat until well combined.
Scrape down the sides of the bowl and add 3 ½ cups flour, salt and baking powder. Mix on low until combined. Continue to add additional flour until the dough forms a ball.
Remove from the bowl, form into a small disc and wrap tightly with plastic wrap. Refrigerate for at least 1 hour.
While your dough is chilling, preheat oven to 350°F.
Remove dough from refrigerator and roll on a well-floured surface until it is about ¼" thick. Using a flower shaped cookie cutter, begin cutting flowers, re-rolling dough as needed.
Lightly spray a mini muffin tin with non-stick cooking spray. Gently press the flowers into the center so the leaves are overhanging the edges.
Bake for 10-12 minutes, until the edges are slightly browned and the flowers are set. Remove from oven and let cool for approximately 5 minutes in the pan. Gently remove from the pan and place on a cooling rack to cool completely.
In a small bowl, combine the ingredients for the frosting, starting with 4 Tbsp milk, and whisk until smooth. Add additional milk as needed.
Fill each flower cup with a small scoop of Red Raspberry Jam. With a piping bag filled with Lemon Curd, pipe a small amount of curd on top.
Decorate the edge of the flowers with the frosting if desired, or you can dust with powdered sugar.