Blueberries and lemon make the prefect duo - together they have just the right sweetness from the blueberries balanced by the bittersweet tang of lemon. Perfect for any occasion, these cookies pair perfectly with our lemon curd recipe!
Preheat oven to 300F. In a large mixing bowl, cream together butter, powdered sugar, brown sugar,
granulated sugar, and salt.
Fold in blueberries and mix well. Sprinkle mixture with lemon juice and cinnamon and fold again. Add in 1 cup of flour and stir. Add an additional ½ cup flour and stir.
At this point you will likely have to knead the mixture by hand and it might help to turn dough out onto a
floured cutting board. Knead dough until it is well blended and soft enough to roll into a log shape.
Wrap dough with plastic wrap and pop into the freezer for 15-20 minutes for it to harden up slightly.
When chilled, roll out dough on a floured cutting board, to about ½ inch thickness. Using round 2”
cookie cutter, slice out up to 24 cookies and place on silicone baking sheet or parchment paper lined
cookie sheet. Using a 1tsp measuring spoon, press the bottom of the spoon into the center of each
cookie to make a slight indent. Use a ½ tsp to spoon lemon curd into the indents. Place cookies in oven for 35-40 minutes depending upon your preferred browned level.
When cooled, dust cookies with powdered sugar and drizzle with extra lemon curd over the top.
Ingredients
Directions
Preheat oven to 300F. In a large mixing bowl, cream together butter, powdered sugar, brown sugar,
granulated sugar, and salt.
Fold in blueberries and mix well. Sprinkle mixture with lemon juice and cinnamon and fold again. Add in 1 cup of flour and stir. Add an additional ½ cup flour and stir.
At this point you will likely have to knead the mixture by hand and it might help to turn dough out onto a
floured cutting board. Knead dough until it is well blended and soft enough to roll into a log shape.
Wrap dough with plastic wrap and pop into the freezer for 15-20 minutes for it to harden up slightly.
When chilled, roll out dough on a floured cutting board, to about ½ inch thickness. Using round 2”
cookie cutter, slice out up to 24 cookies and place on silicone baking sheet or parchment paper lined
cookie sheet. Using a 1tsp measuring spoon, press the bottom of the spoon into the center of each
cookie to make a slight indent. Use a ½ tsp to spoon lemon curd into the indents. Place cookies in oven for 35-40 minutes depending upon your preferred browned level.
When cooled, dust cookies with powdered sugar and drizzle with extra lemon curd over the top.