On a chilly winter night, nothing beats a bowl of this delectable soup. The best combination is a loaf of crusty bread.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 2 hrs 15 mins |
| Total Time: | 2 hrs 40 mins |
| Servings: | 36 |
| Yield: | 3 dozen cookies |
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup white sugar
- 2 egg yolks
- ½ cup dried blueberries
- 2 tablespoons lemon zest
- 2 teaspoons vanilla extract
- 1 teaspoon confectioners’ sugar, or as needed
Instructions
- Sift flour, baking powder, and salt together in a medium bowl.
- Beat butter in a mixing bowl using an electric mixer until creamy, about 1 minute. Add sugar and beat until blended. Add egg yolks one at a time, followed by blueberries, lemon zest, and vanilla extract. Scrape down the sides of the bowl and beat 1 minute more. Reduce the speed of the mixer to low and add flour mixture, mixing just until a smooth dough forms.
- Divide dough in 1/2 and shape into logs 1 1/2 inches in diameter and 10 inches long. Wrap logs in plastic wrap and refrigerate until firm, about 2 hours or up to 3 days. Dough can also be frozen at this point and thawed when ready to bake.
- Preheat the oven to 350 degrees F (175 degrees C). Place an oven rack in the center position.
- Unwrap 1 dough log and slice into 1/4-inch thick rounds. Place rounds 1-inch apart on an ungreased cookie sheet.
- Bake in the preheated oven until edges start to turn golden, 9 to 11 minutes. Remove from the oven and transfer to a wire rack to cool completely, 15 to 30 minutes. Dust with confectioners’ sugar when cool. Repeat baking process with remaining cookie dough.
Nutrition Facts
| Calories | 102 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 24 mg |
| Sugars | 6 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Made these in my air fryer, 13 minutes @300 & they were great! Also used combination of lemon juice & vanilla, lemony without overpowering. Thanks for a great recipe!
7.5.19 Had to go to four stores to find dried blueberries (maybe dried blueberries just aren’t a big thing in Florida), finally found them at Sprouts in the bulk foods section. Would suggest that you work fast when cutting the cookies because the dough softens quickly, becoming a bit crumbly and difficult to cut without falling apart. Keep one cookie log in the fridge while you’re cutting the other. They baked up nicely at 11 minutes with a texture that’s just a bit chewy, but the taste of a classic butter cookie you will have! Only one comment about the blueberries. They were hard to find and VERY expensive at $13.99 lb when I finally found them, but I really didn’t think the blueberry flavor popped in these cookies. If I make again, I’ll try using dried cherries (they’d be a good partner to lemon), cut them into smaller pieces, and that’s a fruit that I easily can find (even at Aldi). These were tasty cookies even though I didn’t think the blueberry flavor was pronounced and the lemon was subtle. They’re easy to make, and I would make again.