Okay….it’s getting a little out of control around here. Thank goodness that my husband is having to attend regular group meetings for school. Otherwise, I would be eating all of these desserts myself. These cookies are definitely worth the extra few miles that I have to run today. I’ll get moving as soon as the cookies settle in my stomach….I swear.
I adapted the cookie recipe from the Buttermilk Cookie recipe on Epicurious.com
- 3 cups all-purpose flour
- 1 teaspoon grated lemon zest
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 sticks unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon lemon extract
- 2/3 cup well-shaken buttermilk
- 1/4 cup frozen blueberries, thawed but not drained
- 1 1/2 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon fresh lemon juice
- 2 teaspoons buttermilk
Preheat oven to 350°F with rack in middle. Butter 2 large baking sheets.
Whisk together flour, zest, baking soda, and salt.
Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Mix in flour mixture and buttermilk alternately in batches at low speed, beginning and ending with flour mixture, until smooth.
Drop level tablespoons of dough about 1 1/2 inches apart onto baking sheets. Bake, 1 sheet at a time, until cookies are puffed and edges are golden, 12 to 15 minutes per batch. Cool cookies on sheets 1 minute, then transfer cookies to racks.
I found this glaze recipe on the blog, Joy the Baker at www.joythebaker.com. I can’t wait to try out more of her recipes!
Mash the thawed blueberries in a medium sized bowl releasing lots of dark blue juice. Remove most of the blueberry skins from the juice and discard. Add the vanilla extract, buttermilk and lemon. Add the powdered sugar and whisk to combine.
If the mixture is too thick, add more milk to reach the desired consistency. If the mixture is too thin, add just a bit more powdered sugar. Spread on top of the cooled cookies.