Blueberry Cookies With Lemon-Rosemary Glaze
March 16, 2021
Categories: Desserts, Cookies, Dropped, Blueberry, Lemon, Baby Shower, Brunch, Easter, Mothers Day, Oven Bake, Vegetarian, Flour, Kosher Dairy, more
"From the Wilton website. Light and zesty - perfect for a summer brunch or wedding shower."
- Serving Size: 1 (111.3 g)
- Calories 333.7
- Total Fat - 11.9 g
- Saturated Fat - 6.7 g
- Cholesterol - 115.1 mg
- Sodium - 196 mg
- Total Carbohydrate - 52.1 g
- Dietary Fiber - 0.9 g
- Sugars - 35.2 g
- Protein - 5.5 g
- Calcium - 41.6 mg
- Iron - 0.8 mg
- Vitamin C - 2.5 mg
- Thiamin - 0 mg
Step by Step Method
Preheat the oven to 35 F. Line cookie sheets with parchment paper
In a medium bowl, combine the flour, salt and baking powder.
In a separate large bowl, beat the butter and sugar on medium speed until light and fluffy. Add the egg and continue to beat until it is pale, about 2 more minutes.
Add the milk and vanilla, beating until it is combined. Add the flour mixture, again beat until well-combined. Fold in the blueberries. The dough will be very soft.
Drop 1/4 cup of the dough onto the prepared pan, leaving 3 inches between each. Slightly flatten each cookie.
Bake 17-19 minutes, or until centers are semi-firm to the touch. Allow cookies to cool on pan for two minutes, then remove them to cool completely on a wire rack.
Make the glaze in a medium bow. by whisking all the ingredients together. Drizzle over the cooled cookies.
No special items needed.