Three years, one month, four days. Three years, one month, four days plus the 39 weeks he lived in my belly. That’s how long it has been since my baby boy and I have slept under a different roof.
Three years, one month, four days and 39 weeks. Until tonight. That is because my inlaws just swooped in, scooped him up, packed him into their car, and whisked him away. The plan being to have him tonight for a sleep over. I really wish I had made something chocolate this week.
Oh well, lemon blueberry cookies will have to suffice. I mean, they’re not chocolate, but they do still take the edge off of a broken heart.
- 1 stick unsalted butter, softened
- 6 tbsp confectioners sugar
- 6 tbsp lemon sugar (see below)
- 1 tbsp sugared lemon zest (see lemon sugar below)
- 1 egg
- 1 tsp vanilla
- 1/2 tsp lemon emulsion
- 1 1/2 c flour
- 1/2 tsp baking soda
- pinch salt
- 1/2 c fresh blueberries
- glaze (see below)
Lemon sugar- in a small bowl, stir together 6 tbsp sugar and the zest from one lemon. Really mush it around. Let the mixture sit for as long as you can. When you are ready to use it, sift the sugar through a fine mesh strainer. Reserve the now candied zest for use here.
- Preheat oven to 325F and line two or three baking sheets with parchment.
- In the bowl of a stand mixer, beat the butter, both sugars, and zest until fluffy.
- Add egg, vanilla and lemon emulsion. Beat again until combined.
- Mix in flour, baking soda, and salt until combined.
- Fold in blueberries by hand, OR beat them with the mixer. They’ll burst a little in the oven anyway, and I think the swirls of purple in the lemon cookie are pretty. Just barely mix them, or you’ll wind up with purple cookies.
- Drop by rounded tablespoons onto a parchment lined baking sheet. Bake for 12-15 minutes until lightly browned.
- When cookies are done, let cool for a few minutes on the baking sheet then move to a cooling rack to cool completely.
- Drizzle with lemon glaze.
Glaze- Whisk together 1 tbsp fresh lemon juice and 6 tbsp confectioners sugar. I use the whisk to scoop up a little of the glaze and fling it over the cookies. If the glaze is too thick, you can thin it with a few drops of water. If it’s too thin, add a little more sugar.
I hope you like!
I’m linking these up to Simply Sweets Saturday at Simply Sweets by Honeybee.