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Blueberry Lemon Cookies

There are lots of lemon blueberry muffins and scones, but these are better because they're cookies.  And they use up several lemons, which is important while my lemon tree is so happily producing. 

Sheets lightly greased         Oven 350 degrees F       Time 16 minutes

8 oz dried blueberries
About 5 lemons

1 cup butter

1 cup sugar

2 eggs
1/2 cup milk

Mill together:*
  500 grams soft wheat
  1/2 teaspoon cardamom seeds
  2 teaspoons aniseseed


    3 1/2 cups of unbleached all-purpose flour
    1 teaspoon ground cardamom
    1 tablespoon ground anise 
2 teaspoon soda
1 teaspoon salt

Remove the zest from 3 of the lemons before juicing them and reserve.  Juice enough lemons to get one cup of juice.  Soak the the blueberries in the juice for several hours.  If you don't have that long, warm them gently together in the microwave or in a pan on the stove to speed up the soaking.   Drain and reserve the extra juice.

Cream butter and sugar until light and fluffy.  Beat in the eggs and lemon zest.  Whisk the milk and lemon juice together, add to the creamed mixture, and beat until smooth. 

Whisk all the dry ingredients together, then stir into wet;  add the blueberries and stir just until mixed.  The dough will be fairly soft.

Drop walnut-sized spoonfuls of dough on the cookie sheet a little over an inch apart.  Sprinkle tops with coarse sugar, if desired, for a sparkly crunch.   

Bake 16 minutes, turning once to even the heat, until tops are just golden brown.                                  

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