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Lemon Blueberry Cookies

fawnridge (Ricky)

8 years ago

Lemons and blueberries - a classic combination. You must use frozen
blueberries to make this cookie work correctly. Keep them frozen until
the last possible moment and when you crush them in the food processor,
be careful not to make mush!

Ingredients:

3 sticks unsalted butter
1 cup packed dark brown sugar
all of the zest from 2 large lemons
1/4 cup concentrated lemon juice
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 cup frozen blueberries

Process:

Cream the butter, sugar, and lemon zest. Add the lemon juice and vanilla
and mix well. Crush the frozen blueberries in a food processor and mix
them with the flour and baking soda in a large bowl. Then add them to
the mixer and combine at low speed. Roll into balls 1" in diameter. Bake
at 350 for 15-18 minutes. Yields 4 dozen cookies.

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Comments (5)

basilcook3
8 years ago
Yummmm! My favorite cookies are chocolate and blueberry. I wonder if it would work with Cup4Cup GF flour. I might try it. I think they would come out more dense then hours though... Thanks for sharing the recipe!!
fawnridge (Ricky) thanked basilcook3
fawnridge (Ricky)
Original Author
8 years ago
Add 1/2 cup of good quality Dutch cocoa to the recipe and reduce the flour by a 1/4 cup and you're good to go.
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mercurygirl
8 years ago
I LOVE lemon and blueberries, have never heard of these. Intriguing, but am avoiding carbs. I wonder if I could make them work with almond flour.
basilcook3
8 years ago
Thank you! I will definitely try them soon!!
Lars
8 years ago
A little O/T, but I always store fresh blueberries in the freezer. I store them in the little plastic boxes that they come in, but I use them up in two or three weeks. I freeze them because I am afraid they might go bad in the fridge, plus I use them mainly in the yogurt that I take with me to work to have with granola for breakfast. In the morning, I put the yogurt I want to take in a small bowl (with tight lid) and then add as many frozen berries as I want to the yogurt. The berries help keep the yogurt cold, and so I don't have to refrigerate it. By the time I am ready for granola, the berries have defrosted.

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