Lemon Blueberry Cookies

Adapted from original recipe on Pia Recipes

What you need:

3 1/4 cups cake flour (sifted)

1/2 tsp baking powder

1/2 tsp salt

1 cup unsalted butter (room temperature)

2 eggs (room temperature)

1/2 tsp baking soda

2 tsp vanilla extract

zest and juice of 1 lemon

1/2 tsp ground cinnamon

1 1/2 cups fresh blueberries (washed and dried)

1 cup white chocolate chips

How to make it:

Line baking sheets with parchment paper.

In a bowl of an electric mixer, beat butter and sugar until light and fluffy, about 3 minutes.

Add eggs one at a time, beat after each addition.

Add in vanilla, lemon zest, lemon juice, and mix until well incorporated.

In a separate bowl, sift together the cake flour, baking powder, salt, baking soda, and cinnamon.

With the mixer on low, slowly add in the dry ingredients into the batter.

Then carefully fold in the white chocolate chips and blueberries.

Allow dough to cool in the refrigerator for at least an hour.

Preheat oven to 350˚F.

Scoop out dough onto prepared baking sheets.

Bake for 11-14 minutes, until bottoms are slightly golden brown and the edge should NOT be brown.

Take out let cool on baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.

Then ENJOY!

Lemon Crinkle Cookies

     Who loves lemons? I do! I do!  Recently, one of my friend's gave some wonderful fresh lemons from her garden, but I didn't know what I wanted to do with them.  So, I browsed around on Pinterest and found this amazing recipe on this fabulous blog Let's Dish for Lemon Crinkle Cookies!  I thought what a perfect way to incorporate all these lemons.  So..... I made some!

Ingredients
½ cup butter, softened
1 cup granulated sugar
½ teaspoon vanilla extract
1 egg
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
¼ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon baking soda
1-½ cups flour
½ cup powdered sugar

Directions

     Preheat oven to 350 degrees. Spray baking sheets with non-stick cooking

 spray  or use parchment paper and set aside.  In a large bowl, 

cream butter and sugar together until light and fluffy. 

Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. 

Sift all dry ingredients (excluding the powdered sugar) together into a bowl, then stir 

in all dry ingredients slowly until just combined.  Scrape sides of bowl and mix again briefly. 

Sift powdered sugar onto a large plate or bowl. Roll a heaping teaspoon of dough 

into a ball and roll in powdered sugar. Place on baking sheet and repeat 

with remaining dough.  

Bake for 9-11 minutes or until cookies and cracked on top.  Remove from oven and

 cool cookies about 3 minutes before transferring to cooling rack.

This is what they look like when they are cooled and ready to eat!  They are so good! 

You have to try this recipe, so easy and delicious!