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Photo: Photographer: Rachel Marek, Food stylist: Holly Dreesman
Active Time:20 minsTotal Time:1 hr 5 minsServings:36Jump to Nutrition Facts
Active Time:20 minsTotal Time:1 hr 5 minsServings:36
Active Time:20 mins
Active Time:
20 mins
Total Time:1 hr 5 mins
Total Time:
1 hr 5 mins
Servings:36
Servings:
36
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¾cupall-purpose flour¾cupwhole-wheat pastry flour½teaspoonbaking soda½teaspooncream of tartar¼teaspoonsalt1cupgranulated sugar5tablespoonsunsalted butter, softened1large egg1tablespoonfinely grated lemon zest1tablespoonlemon juice1teaspoonlemon extract1 ½cupsfresh blueberries
Cook Mode(Keep screen awake)
Ingredients
¾cupall-purpose flour
¾cupwhole-wheat pastry flour
½teaspoonbaking soda
½teaspooncream of tartar
¼teaspoonsalt
1cupgranulated sugar
5tablespoonsunsalted butter, softened
1large egg
1tablespoonfinely grated lemon zest
1tablespoonlemon juice
1teaspoonlemon extract
1 ½cupsfresh blueberries
DirectionsWhisk all-purpose flour, pastry flour, baking soda, cream of tartar and salt in a medium bowl.Beat sugar and butter in a mixing bowl with an electric mixer on medium-high speed until light and fluffy. Add egg, lemon zest, lemon juice and lemon extract; beat until blended. Gradually add the flour mixture, beating on low speed just until combined. Refrigerate, covered, for 30 minutes.Preheat oven to 375°F. Line 2 large baking sheets with parchment paper or nonstick baking mats.Roll the dough into 36 balls (about 2 level teaspoons each) with moistened hands. Gently press to flatten slightly, then place 2 inches apart on the prepared baking sheets. Place 3 blueberries on top of each cookie.Bake, 1 batch at a time, until puffed and lightly brown around the edges, 8 to 10 minutes. Let cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.To make aheadStore in an airtight container for up to 3 days or freeze for up to 3 months.EquipmentParchment paperOriginally appeared: EatingWell.com, June 2023
Directions
Whisk all-purpose flour, pastry flour, baking soda, cream of tartar and salt in a medium bowl.Beat sugar and butter in a mixing bowl with an electric mixer on medium-high speed until light and fluffy. Add egg, lemon zest, lemon juice and lemon extract; beat until blended. Gradually add the flour mixture, beating on low speed just until combined. Refrigerate, covered, for 30 minutes.Preheat oven to 375°F. Line 2 large baking sheets with parchment paper or nonstick baking mats.Roll the dough into 36 balls (about 2 level teaspoons each) with moistened hands. Gently press to flatten slightly, then place 2 inches apart on the prepared baking sheets. Place 3 blueberries on top of each cookie.Bake, 1 batch at a time, until puffed and lightly brown around the edges, 8 to 10 minutes. Let cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.To make aheadStore in an airtight container for up to 3 days or freeze for up to 3 months.EquipmentParchment paper
Whisk all-purpose flour, pastry flour, baking soda, cream of tartar and salt in a medium bowl.
Beat sugar and butter in a mixing bowl with an electric mixer on medium-high speed until light and fluffy. Add egg, lemon zest, lemon juice and lemon extract; beat until blended. Gradually add the flour mixture, beating on low speed just until combined. Refrigerate, covered, for 30 minutes.
Preheat oven to 375°F. Line 2 large baking sheets with parchment paper or nonstick baking mats.
Roll the dough into 36 balls (about 2 level teaspoons each) with moistened hands. Gently press to flatten slightly, then place 2 inches apart on the prepared baking sheets. Place 3 blueberries on top of each cookie.
Bake, 1 batch at a time, until puffed and lightly brown around the edges, 8 to 10 minutes. Let cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
To make ahead
Store in an airtight container for up to 3 days or freeze for up to 3 months.
Equipment
Parchment paper
Originally appeared: EatingWell.com, June 2023
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Nutrition Facts(per serving)60Calories2gFat10gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
