Baking with Basil

After having these delicious muffins, I couldn’t wait to try another lemon and fruit combination.  The second time didn’t disappoint either.  These cookies were an odd mix between a sugar cookie and a blueberry pancake.  Interesting I know, but very true and very delicious!

We all know my obsession with glazes and frostings but I actually preferred them plain.  My hand immediately went to my forehead….nope, no fever!  Brent on the other hand was scraping the glaze bowl with some of the already glazed cookies.  Ahh….I love his sweet tooth!  Glazed or naked, they were gone in 3 days!

Side note:  I want to apologize in advance for the photos over the next few weeks.  I’ve been trying to find the best location and time of day but it’s been a little tricky at the new place.  Bear with me…….

(Printable Recipe)

Lemon Blueberry Buttermilk Cookies

Recipe from Two Peas and Their Pod

Ingredients

• 1 1/2 cups all-purpose flour
• zest of 2 large lemons
• 1/4 tsp baking soda
• 1/4 tsp salt
• 6 tbsp unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1 large egg
• 1/2 tsp vanilla extract
• 1/3 cup buttermilk
• 3/4 cup fresh blueberries

Glaze:

• Powdered sugar
• Fresh lemon juice
• Lemon zest

1.  Preheat oven to 350 degrees.  Line 2 large baking sheets with parchment paper or silicone liners.

2.  In a medium bowl, whisk together the flour, baking soda, and salt.  In a small bowl, add the sugar and lemon zest.  Rub them together with your fingers until well mixed.  (take a deep breath…..so springy!)

3.  In a large bowl, 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 dry ingredients and buttermilk in batches on low speed, beginning and ending with the flour mixture.  Scrape down the sides of the bowl with a rubber spatula as needed.

4.  Gently fold in blueberries.  Drop by level tablespoonfuls onto prepared baking sheets.  Bake 1 sheet at a time for about 11 minutes.  Cool the cookies on the baking sheet for 1-2 minutes, then transfer to a wire rack to continue cooling.

5.  For the glaze, whisk together the sifted powdered sugar, lemon juice and lemon zest.  I didn’t really measure the ingredients, just keep adding until you get the right consistency and flavor you like.  Drizzle over cookies.

Notes:

** Original recipe calls for 4-5 blueberries to be tucked into dough and try not to make any show when baking.  I (very gently) folded in the blueberries into dough which worked out good too.

** Although the glaze was good, I actually preferred the cookies plain (shocking I know!).  They have great flavor with or without the glaze.