Sunday, May 7, 2017

Blueberry Lemon Cookies

Soft lemon cookies with bursts of blueberries make these cookies a light dessert or leave them without icing and you can convince yourself they are a great breakfast...yes, that happened.  I use frozen blueberries just so they keep their shape a little better.

Blueberry Lemon Cookies

1/2 cup butter, softened
1 cup sugar
2 large eggs
1 tbsp lemon zest
1/8 tsp salt
1/4 tsp baking soda
2 tsp baking powder
1/2 cup milk
2 1/4 cups flour
1 cup fresh or frozen blueberries

Cream together butter and sugar.  Add in eggs and lemon zest.  Alternate adding in the remainder of dry ingredients and milk.  Scoop out onto parchment lined baking sheets.  Bake for 12 minutes at 350°.  

Allow to cool before icing.  

Icing -

1 1/2 cups powdered sugar
juice from 1 lemon