I have been in the mood for some citrus, and happened upon these while looking at a great blog. These cookies are light, cakey, tart yet still sweet and just plain yummy! Not hard to make either! They are very lemony, like fresh lemonade.
I made some plain, because some of my kids have a thing against blueberries after they have been cooked, but the blueberries just add so much vibrancy to the cookies, they are a must! It is a pain to get them in and covered, but worth it!
These would be fabulous with some tea and plan to enjoy one this evening just that way! Lemon Blueberry Buttermilk Cookies
makes about 2 dozen
INGREDIENTS:
1 1/2 cups unbleached all-purpose flour- Zest of two large lemons
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 6 Tbsp. (3 oz.) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 tsp. vanilla extract
- 1/3 cup buttermilkFresh blueberries
- Confectioners sugar
- Fresh lemon juice
- Lemon zest
DIRECTIONS:
Line 2 large baking sheets with parchment paper or silicone liners. Preheat the oven to 350°F.
In the bowl of a stand mixer, beat the butter until creamy. Add the sugar/lemon mixture and beat until pale and fluffy. Add the egg, and beat well to mix. Add the vanilla, and beat on low. Mix in the flour mixture and the buttermilk in batches at low speed, beginning and ending with the flour. Scrape down the sides of the bowl with a rubber spatula as needed.
Drop the dough by level tablespoons onto the prepared baking sheets, leave about 1 ½ inches between each cookie. Tuck 4-5 blueberries into each cookie. Try to make sure they are hidden. Bake one sheet at a time for about 11 minutes. Cool the cookies on the baking sheet for 1-2 minutes; then transfer them to a wire rack.
For the glaze, whisk together the sifted confectioners sugar, lemon juice, and lemon zest. I used 2 lemons and maybe 1-1/2 cups of sugar. It should be thick and opaque, but still soupy. Drizzle the glaze over the cookies
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