Ingredients
- 1/2 cup or 1 stick organic butter softened to room temperature
- 1 cup granulated sugar
- 1 large organic egg
- 1 cup Bluebird Farms Organic Emmer Flour & 1 cup organic unbleached flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1 tsp cornstarch
- 1 tsp lemon extract
- all the fresh organic lemon juice squeezed from 1 large organic lemon
- Zest of 1 large organic lemon
- 1 cup Chelan Ranch Organics freeze-dried blueberries
- 1/2 cup extra coarse grain confectioners sugar
Methods
- Preheat oven to 350° F.
- In a medium bowl, cream together the butter, lemon zest, and sugar. Stir in the egg, lemon extract, and lemon juice (squeezed from the zested lemon). In another medium bowl, stir together flour, salt, baking powder, and cornstarch. Combine the bowl of dry ingredients to the creamed mixture until well blended. Stir in the blueberries by hand to minimize crushing.
- Form walnut-sized balls of the dough, then roll each ball in extra coarse-grained confectioners sugar. Place them on an unprepared cookie sheet about 2 inches apart.
- Bake cookies for 13 – 14 minutes in the preheated oven until the bottom of the cookies are light brown.
- Remove from oven to cool on pan for 5 minutes, then place cookies on a cooling rack to finish cooling.