Lemon Blueberry Cookies

It's a classic.  Lemons and blueberries.  They just go together naturally.  What better way to enjoy the combo than in a cookie!

I found this recipe at Domesticfits.com and just had to give it a try.  I had to tweak the baking time a bit to get the lightly golden results and that change is reflected in the directions below.  Keep a close eye on the oven when you bake them, the time may vary slightly oven to oven.  This is a great recipe and these cookies are fantastic!

Lemon Blueberry Cookies

Ingredients:

1 3/4 cups all purpose flour
1 cup bread flour
1 1/4 tsp. baking soda
1/2 tsp. salt
1/2 cup (1 stick) butter, cut into cubes
1 cup brown sugar
3/4 cup white sugar
1 egg yolk
1/4 cup lemon juice
1 tsp. lemon zest
1/3 cup sour cream
 1 1/2 cups fresh blueberries

Directions:

Preheat the oven 350 degrees.
In a medium sized bowl mix together the flours, baking soda and salt.  Set aside
In the bowl of a stand mixer, beat both sugars and butter until light and fluffy.  This took about 8 minutes to achieve a good fluffy consistency.

Add in the egg yolk, beat until well combined.
Add in the sour cream and lemon juice and mix until well combined.
Sprinkle the dry ingredients and lemon zest over the creamed mixture.  Stir until just combined.
Remove the mixing bowl from the stand mixer.
Add the blueberries and gently stir them into the dough.








Line cookie sheets with parchment paper.
Scoop the dough into golf ball sized mounds into the parchment.
Bake in the 350 degree oven for 20 minutes or until the top just starts to turn light golden brown.
Slide the parchment onto cooling racks and let the cookies cool to room temperature.

and that's What's Cooking at Cathy's ~ Enjoy!