Blueberry Lemon Cookies

Rachael Perry

2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Zest from 1 lemon
Juice from 1/2 lemon
3/4 tablespoon vanilla extract
1/2 teaspoon lemon extract
2/3 cup butter (softened)
2/3 cup granulated sugar
1/3 cup powdered sugar
2/3 cup frozen blueberries, thawed
1 cup mini white chocolate chips

Preheat oven to 400 degrees F.

Thaw blueberries until soft; if needed, thaw in microwave until berries are juicy. Let them cool.

Use a mixer to cream softened butter, granulated sugar, lemon zest, and fresh lemon juice together in a large bowl until fully combined and fluffy. Add thawed blueberries and cream together until smooth. (it's okay if some of the blueberry skin doesn't combine, but mix as much as possible.)

In a separate bowl, combine flour, baking powder, and salt with a whisk until well-mixed.

Dump dry ingredients into the bowl of wet ingredients and mix by hand until combined.

Add white chocolate chips and mix well.

Chill bowl of dough in the freezer for 30 minutes to make the dough easier to handle.

Shape chilled dough into 24 balls. Put balls on a cookie sheet (you'll probably need two) covered in parchment paper.

Bake cookies for 10 minutes (or until edge are golden) and let cool. Dust with powdered sugar and enjoy!