Glazed Lemon Blueberry Cookies
These cookies come out extremely delicate and light, thanks to the cake flour. They're perfect with iced tea or lemonade.
2 1/4 cup cake flour
1/2 tsp baking powder
1/2 tsp salt
3/4 cup sugar
2 tbsp lemon extract
1 tsp vanilla
1 cup softened, unsalted butter
1 1/2 cups blueberries
1 1/4 cups confectioners' sugar
3 tbsp milk
1/2 tsp lemon extract
Preheat oven 350 degrees.
Whisk together flour, salt and baking soda, set aside. In your stand mixer, cream butter, sugar and lemon extract until fluffy. Add egg and vanilla, scraping bowl when necessary. Once blended, add flour mixture. Mix on medium only until blended. Remove bowl from mixer stand and gently fold in blueberries, a little at a time (to keep from squishing the berries!). Add only as many blueberries as you prefer (I wanted lots in my cookies!)
On a parchment covered cookie sheet, place scoops of dough (roughly 1 1/2 to 2 inches in diameter), leaving room for spreading. Remember to distribute your blueberries evenly between cookies. Bake 12-14 minutes, remove when edges are golden. Carefully slide entire sheet of parchment off cookie sheet and onto rack, as the cookies will be very delicate! Let cool completely.
Combine all glaze ingredients in a small bowl. If you prefer a thicker glaze, add more confectioners' sugar. For thinner, add more milk. I prefer to stir with a fork, then drag glaze back and forth over cookies (from a few inches up).
Here's my Berkley, "helping" :)