I say these are blueberry studded because lemon really is the star of the show. I'm a bit lemon crazed; I just can't get enough of it, and so I used the zest and juice of an entire, rather large, organic lemon in this recipe.
Next time I want to try to vegetarianize them, replacing the butter with coconut oil and the egg with a chia egg, and I would also like to try a Lemon Lavender version because I love lavender as well. (Have I mentioned that I started an entire packet of lavender seeds? Some women think you can't have enough shoes, some think you can never have too many handbags. Me, I don't think you can ever have too much lavender or lemon!)
Blueberry Studded Lemon Cookies
1/2c organic butter, softened
Zest and juice of 1 organic lemon
2t aluminum free baking powder
1c frozen blueberries
- Preheat oven to 375 degrees and line cookie sheet with unbleached parchment paper.
- Cream together butter and honey, then add egg, lemon zest and juice, and vanilla extract, blending well.
- Mix in dry ingredients.
- Fold in blueberries.
- Drop by rounded tablespoonful onto cookie sheet and bake 14 minutes.
- Devour and share with a friend!
And the Viv photo for the post. This is her today during tummy time! She's 12 weeks old!