Thursday, August 16, 2012

Recipe of the week: Lemon Blueberry Cookies

I love berries, raspberries are my favorite but blueberries are a close second.  I found this recipe on a blog I follow and wanted to make it today, since I'd just bought blueberries and lemons from the farmers market yesterday.  You could easily make this gluten free by using almond or coconut flour.  These aren't overly sweet so you could eat a couple of these before a workout.  Let me know what you think.  A Vorte Sante!

Lemon Blueberry Cookies

1 stick (or 1/2 cup) butter; room temperature
3/4 cup light brown sugar
zest of 2 lemons
1 egg
½ tsp vanilla extract
3/4 cup all purpose flour
½ tsp baking powder
½ tsp salt
¾ cup blueberries
raw sugar; for sprinkling

In a mixer fitted with a paddle attachment, cream the butter, light brown sugar and lemon zest together until light and fluffy.  Add the egg and vanilla extract, scraping down bowl frequently.  Add the flour, baking powder and salt.  Mix until dough comes together and fold in the blueberries.  Scoop any desired size and bake @ 325 degrees until edges start to turn golden brown and centers of cookies are baked through, about 13-14 minutes.  Cool.