Blueberry Vanilla Sugar Cookies
This recipe is reprinted from the blog at http://lalunarose.com/
I'm not going to lie, as soon as Winter hits I turn on hibernation-mode and bake the house down. I have an abundance of blueberries in the freezer at the moment. And whilst I do LOVE a good blueberry smoothie, these cookies were a fine way to use up some 'leftovers'! Best described as 'Crispy muffin tops', get prepared for your new favorite blueberry snack.
Preparation Instructions:
2 cups all purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
Zest of 1 Lemon
3/4 cup packed light brown sugar
3/4 cup granulated sugar
75grams of butter, melted
1 teaspoon vanilla extract
2 eggs
1 cup blueberries
In a medium bowl, mix together the flour, baking soda, salt and lemon rind; set aside.
In a large bowl, whisk together brown sugar, sugar, and melted butter until smooth.
Whisk in vanilla extract and eggs until combined. Add flour mixture and whisk until just incorporated.
Use a rubber spatula to gently mix in blueberries. For best results, cover the dough with plastic wrap and let chill for at least two hours and up to overnight. This will make sure they stay together nicely.
Pre-heat the over to 350 degrees. Line two baking trays with baking paper.
Spoon the dough in tablespoon sized pieces onto baking sheet.
Bake until golden (Approx 13-15 minutes) and let them cool for 3 minutes before transferring them to a wire rack to finish cooling.
Recipe by: Luna Rose from La Luna Rose
thespicehouse.com
I made these and they did not turn out anything like the picture. They looked like very flat chocolate chip cookies except they had blueberries instead of chips. The dough was brown, not light like the photo, because of light brown sugar. I was so very disappointed. The flavor was very good, but the cookies were ugly. And why is the butter in grams instead of tablespoons?
I agree with first reviewer. They flattened, and were very flavorful. I bake regularly and am quite good I am told. These were SO ugly I would never serve them. I know things bake differently in different climates but Chicago at 100% (?) humidity ( if that’s where the recipe came from ) and Tahoe in July ( low humidity always ) can’t make these like night and day. I’m just baking in the altitude but these were ridiculous. However they taste wonderful.