INGREDIENTS
!Cookies
1 cup
butter, softened
1/2 cup
sugar
2
large eggs
2 tbsp
lemon zest
2 tsp
grated ginger
3 tbsp
lemon juice
1/2 tsp
salt
2 1/2 cups
flour
!Filling
13 oz
Robert Rothschild Farm Blueberry Lemon Ginger Dip
2 tbsp
cornstarch
2 tbsp
water