Blueberry Studded Lemon Cookies

So even though I write a blog about health, it's no secret that I have an insatiable sweet tooth. (Someday I really, really want to cut sugar out of my life, but not today!) Today I had no means of satisfying that sweet tooth - no ready made goodies and none of the right ingredients to whip something up. I was desperate enough that I took stock of what I had and with it miraculously came up with the most divine cookie ever. I present to you Blueberry Studded Lemon Cookies.

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
3/4c honey
1 egg
Zest and juice of 1 organic lemon
1t vanilla
2c flour
2t aluminum free baking powder
1/2t salt
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!

I have no idea how many cookies this recipe makes because I ate way too much cookie dough. Sweet tooth satisfied!

And the Viv photo for the post. This is her today during tummy time! She's 12 weeks old!