Kristy Cook
Ingredients:
1 cup blueberries (fresh or frozen)
1/2 cup granulated sugar
1 tablespoon lemon juice
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup powdered sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon lemon zest
1/4 cup powdered sugar (for glaze)
2 tablespoons lemon juice (for glaze)
1/4 teaspoon lemon zest (for glaze)
Directions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a small saucepan, combine blueberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries burst and the mixture thickens, about 10 minutes. Let cool.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat the butter and powdered sugar until light and fluffy. Add the egg, vanilla extract, and lemon zest, and beat until combined.
Gradually add the flour mixture to the butter mixture, mixing until just combined.
Roll dough into 1-inch balls and place them on the prepared baking sheet. Flatten each ball slightly with the palm of your hand.
Spoon a small amount of the blueberry mixture onto the center of each cookie.
Bake for 12-15 minutes, or until the edges are lightly golden. Allow to cool completely on a wire rack.
In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest to make the glaze. Drizzle over the cooled cookies.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 150 kcal | Servings: 24 cookies
