BLUEBERRY-LEMON BUTTER COOKIES
Good refrigerator cookie dough to keep in the freezer for last-minute desserts or treats.
Provided by PJ's kitchen
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h40m
Yield 36
Number Of Ingredients 10
Steps:
- 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 calories, Carbohydrate 12.6 g, Cholesterol 24.9 mg, Fat 5.5 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 3.3 g, Sodium 24.3 mg, Sugar 5.7 g
LEMON BLUEBERRY COOKIES
This is one of those "I've been meaning to try" recipes, so if you do try them, let me know what you think.
Provided by Diana Adcock
Categories Dessert
Time 44m
Yield 32 cookies, 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Like a cookie sheet with parchment paper and set aside.
- In a large mixing bowl combine the butter and sugar.
- Using an electric mixer beat at medium until well incorporated and fluffy.
- Beat in egg yolks and lemon peel.
- Sift into a medium mixing bowl the flour, cornstarch, baking powder and salt.
- Add flour mixture 1/2 cup at a time to the butter mixture, mixing on low speed until just crumbly.
- Stir in blueberries*.
- Place dough on lightly floured surface, divide in half.
- Knead each half until dough holds together.
- Using your hands form 16 balls out of each half.
- Place the first 16 evenly on the parchment lined cookie sheet.
- Take a glass, dip it in sugar and press each ball to 1/4 inch thickness.
- Bake for 12 to 14 minutes, or until cookies are JUST golden around the edges.
- Repeat with second half.
- *You can also use dried cranberries or cherries for these cookies.
Nutrition Facts : Calories 116.4, Fat 6.4, SaturatedFat 3.8, Cholesterol 36, Sodium 94, Carbohydrate 13.6, Fiber 0.3, Sugar 4.2, Protein 1.4
LEMON BLUEBERRY CHEESECAKE
Provided by Valerie Bertinelli
Categories dessert
Time 35m
Yield 10 servings
Number Of Ingredients 12
Steps:
- For the blueberry mash: Measure out 1/2 cup of the blueberries and reserve for garnish. Combine the remaining blueberries with the granulated sugar and lemon zest and juice in a bowl. With a potato masher, crush the berries and set aside for 5 minutes.
- For the whipped cream: Whip the cream with an electric mixer until foamy. Add the powdered sugar and vanilla bean paste and whip to soft peaks. Set aside.
- For the cheesecake filling: In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese, lemon curd and lemon zest and juice and mix until combined. Fold half of the whipped cream into the cream cheese mixture. (Save the remaining whipped cream for assembly.)
- To assemble: In each dessert bowl or martini glass, add a layer of cheesecake filling, blueberry mash, crushed cookies and lemon curd. Repeat until each glass is filled, then top with a dollop of the reserved whipped cream. Garnish with the remaining crushed cookies, a few of the reserved blueberries and more lemon zest.
ALMOND BLUEBERRY COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 1h5m
Yield about 30 cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- In a medium bowl, combine flour, baking powder, and salt. In another medium bowl, cream together the butter and sugar using a hand mixer. Add egg and beat to incorporate. Add milk, almond extract, and lemon zest. Stir the dry ingredients into the wet ingredients. Fold in the almonds, then the blueberries. Chill the dough in the refrigerator for 30 minutes. Preheat the oven to 375 degrees F. Using two small spoons, dollop mix onto cookie sheets. Bake until golden brown around the edges, about 15 minutes. Cool the cookies on a wire rack. Save in a storage container to take to the picnic.
- Note: This recipe has been updated and may differ from what was originally published or broadcast.
Nutrition Facts : Calories 90 calorie, Fat 4 grams, SaturatedFat 2 grams, Cholesterol 15 milligrams, Sodium 73 milligrams, Carbohydrate 12 grams, Fiber 0.5 grams, Protein 1 grams, Sugar 5 grams
CHEWY LEMON BLUEBERRY COOKIES RECIPE - (3.9/5)
Provided by HeidiHo5
Number Of Ingredients 28
Steps:
- Preheat oven to 350°F. In a medium-sized bowl mix together the flour(s), baking soda, (baking powder if making the cakey version) and salt. Set aside. In the bowl of a stand mixer beat both kids of sugar and butter until light and fluffy, about 5 minutes. Add the egg yolk (or eggs, if making cakey version), beat until very well combined, about 3 minutes. Add the lemon juice and sour cream, mix until well combined. Sprinkle the dry ingredients over the wet ingredients, stir until just combined. Gently stir in the blueberries. Using a cookie scoop, scoop golf ball sized mounds onto a cookie sheet that has been covered with parchment paper (if making cakey version, chill for 20 to 30 minutes prior to baking or they will spread too much. Chewy version does not need to be chilled). Bake at 350°F for 12 to 16 minutes or until the top just starts to turn a very light golden brown. Immediately slide the parchment onto the counter, allow the cookies to cool to room temperature.
LEMON BLUEBERRY DROP COOKIES
Simple to mix, quick to bake, attractive & delicious. I made these for my neighbor's garden party open house and got several requests for the recipe.
Provided by Patricia J.
Categories Drop Cookies
Time 25m
Yield 2 DOZEN
Number Of Ingredients 11
Steps:
- Preheat oven 375 f. prepare baking sheets either by using spray or parchment paper.
- toss the blueberries with 1 tablespoon of flour to coat.
- using an electric mixer, beat the sugar and butter until light and fluffy. on medium speed, beat in the egg, lemon juice and peel.
- combine the dry ingredients together and add to the creamed mixture using low speed and continue until a soft dough forms.
- very carefully add the blueberries so that none are brused.
- using a small scoop, drop the cookies 2 inches apart onto the prepared baking sheets and bake for 10-12 minutes. after half time, switch positions of the baking sheets and continue to bake until golden on top and lightly browned around the edges.
- cool on racks and store in tins or zip-lock bags in the refrigerator.
- makes 2 dozen.
Nutrition Facts : Calories 1344.7, Fat 50, SaturatedFat 30.1, Cholesterol 227.8, Sodium 1442.9, Carbohydrate 210.4, Fiber 5.4, Sugar 107.9, Protein 17.5
LEMON-BLUEBERRY CHEESECAKE COOKIES
After my recipe for Incredible Raspberry Cheesecake Cookies was published, I decided to purchase other flavored tidbits from the company that got me started on my newest cookie venture. This is a delightful spin-off.
Provided by Melissa Goff
Categories Desserts Cookies Sugar Cookies
Time 25m
Yield 18
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking pans with parchment paper.
- Beat cream cheese thoroughly in a bowl until smooth. Add egg and mix until well blended. Add sugar cookie mix and lemon extract; stir until dough is well incorporated. Gently fold in blueberry chips.
- Drop tablespoonfuls of dough 2 inches apart onto the prepared baking sheets. Lightly pat down each cookie dollop.
- Bake in the preheated oven until edges are lightly golden, 9 to 12 minutes. Let cool.
Nutrition Facts : Calories 220.2 calories, Carbohydrate 27.4 g, Cholesterol 24 mg, Fat 11.1 g, Protein 2.3 g, SaturatedFat 5.7 g, Sodium 107.1 mg, Sugar 12.8 g
LEMON BLUEBERRY COBBLER
Fresh ripe blueberries with a cake-like cobbler topping make the perfect summer dessert.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F and lightly butter an 11x7-inch baking dish.
- Stir together 5 cups blueberries, sugar, lemon juice, and cornstarch in a medium saucepan. Cook over medium-low heat, stirring frequently, until mixture is thickened. Stir in remaining blueberries and lemon zest and transfer to prepared dish.
- Stir together flour, sugar, baking powder, and salt in a medium bowl, then stir in Almond Breeze and butter. Drop spoonfuls over hot berry mixture. Bake for 30 minutes or until topping is lightly browned and cooked through.
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BLUEBERRY LEMON COOKIES - SUGAR APRON - A RECIPE …
From sugarapron.com
4/5 (1)Category DessertCuisine AmericanTotal Time 27 mins
- In an electric bowl mixer, beat butter and sugar together until light and fluffy. Add eggs one at a time, beating after each addition, then add the vanilla, lemon juice, and lemon zest.
- In a separate bowl, whisk together dry ingredients. With the mixer on low, slowly add the dry ingredients into the wet ingredients.
- Carefully fold in the blueberries after all the ingredients have been mixed together. Allow dough to cool in the refrigerator for at least an hour and up to overnight.
- Preheat oven to 350. Use a small scoop (about 1 tbsp size) and place rounded balls of dough on a cookie sheet lined with parchment paper or foil (or non-stick cookie sheets).
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