|
PREP TIME |
TOTAL TIME 35 min active, 2 hrs rest time |
|
COOK TIME 15 min |
SERVINGS Makes 12 cookies |
INGREDIENTS
- 1-2/3 cups Josh Pond frozen organic wild Maine blueberries
- 1/2 cup butter, softened
- 1-1/4 cups sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
- 2-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- Sugar, for coating
- Confectioners' sugar, for coating
INSTRUCTIONS
-
Thaw the blueberries by leaving them at room temperature for 30 minutes or microwave the frozen blueberries on high 30-60 seconds until slightly soft; set aside.
-
Place softened butter and sugar in the bowl of a stand mixer fitted with a paddle attachment or use high-speed hand mixer; cream on medium-high speed until fluffy, 2-3 minutes, scraping the sides of the bowl as needed. Beat in egg, vanilla extract, and lemon juice until a soft dough forms, 1-2 minutes.
-
In a small bowl, combine flour, baking powder and salt. Add to the creamed mixture; beat on medium-low speed until just incorporated. Fold in thawed wild blueberries with juice until incorporated. Cover; refrigerate at least 2 hours.
-
Preheat oven to 400°. Line two 15x10x1-in. baking sheets with parchment paper.
- Place sugar in a shallow bowl; place confectioners' sugar in a separate shallow bowl. Scoop a rounded tablespoonful of the dough; gently roll into a ball. Roll in sugar, then confectioners' sugar. Place on the baking sheet. Repeat with remaining dough, spacing about 2 in. apart.
- Bake 10-11 minutes, or until tops and edges are just set. Remove to a wire rack to cool completely. Store refrigerated in an airtight container.
