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Blueberry Lemon Cookies
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.
lightly greased Oven 350 degrees
F Time 16 minutes
8 oz dried blueberries
About 5 lemons
1 cup butter
1 cup sugar
1/2 cup milk
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
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
Bake 16 minutes, turning once to even the heat, until tops are just
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