Blueberry Cookies With Lemon-Rosemary Glaze

10
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"From the Wilton website. Light and zesty - perfect for a summer brunch or wedding shower."

Original recipe yields 10 servings
OK

Nutritional

  • 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 1

Preheat the oven to 35 F. Line cookie sheets with parchment paper

Step 2

In a medium bowl, combine the flour, salt and baking powder.

Step 3

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.

Step 4

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.

Step 5

Drop 1/4 cup of the dough onto the prepared pan, leaving 3 inches between each. Slightly flatten each cookie.

Step 6

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.

Step 7

Make the glaze in a medium bow. by whisking all the ingredients together. Drizzle over the cooled cookies.

Tips & Variations


No special items needed.

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