Blueberry Lemon Cookies

Well as I posted on Friday, I was in the mood to bake something. So that's just what I did. I made it home in time to take a little one hour siesta, because I was draggin', and my husband wouldn't be home for awhile still. 

I woke up with an even stronger urge to bake so my husband walked in the door to Betty Crocker mixing up a batch of Blueberry Lemon Cookies! I'm so domestic. Not. 

In true wife fashion I managed to ask my husband to fix my broken garbage disposal since I was going crazy without it. Apparently I broke it by dropping a pop tab in it? No idea how that happened, but I guess it's good to know that if my hands ever getting mangled I just need to drop a pop tab down the drain to stop it. 

My cookie making was obviously interrupted approximately 5 times while I helped "fix" the disposal. Let me tell you, no matter how clean you think the inside of the disposal is, it's not. It's actually DISGUSTING. So much for that baking soda/vinegar mix from earlier in the week. 

Well, I finally managed to finish the cookies after washing my hands 27,000 times.  I thought they turned out DELISH! 

Here's the recipe that I adapted to these...

Cookies

2 cups blueberries (mine were some I got a few months ago and threw in the freezer, they freeze beautifully)

3/4 cup crisco

1/2 cup white sugar

1/2 cup brown sugar

1 zested lemon

2 eggs

2 1/4 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt (all I had was sea salt, worked fine)

1/2 cup milk

Preheat your oven to (about) 375°F.

Mix Crisco and white and brown sugars together.

Add zested lemon and eggs to Crisco/sugar mixture and beat well.

Before the beating.

Slowly add in dry ingredients and milk. (I had to add in a little more flour because I thought they were way too runny. I would probably not add the milk the next time.)

Gently fold in the blueberries. 

I added LOTS of blueberries. 

Drop the cookie dough onto cookie sheets by the spoonful. (I swear by airbake pans and would never use anything else for cookies)

Ignore this awful photo. 

Bake for 10 minutes or until they look right. They will not turn brown on the top, mine didn't anyway. 

These have the glaze described below. 

Let cool.

Devour. Or...

Glaze

I added a little drizzled glaze (I'm sure that's the scientific baking term for it anyway) that was super easy.

1. Pour some powdered sugar into a bowl.
2. Add lemon juice squeezed from zested lemon.
3. Stir. 
4. Add more powdered sugar or lemon juice until it's a nice runny consistency that can easily drizzle. You can also use milk if you run out of lemon juice. 

Stuff your face because they are basically healthy with all that fruit;) They taste like summer and have more of a cakey texture than cookie. It's all good!

Realize that your husband doesn't like blueberries so he isn't a fan of cookies with blueberries. News to me unless he thought they were gross, but I assure you they are not. He is just picky. 

Next time I will probably mix half of the batter with blueberries and the other half with raspberries or strawberries so he will eat them since he loves lemon. 

Enjoy! 

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