Happy weekend everyone! Today was the first day of March Break for my kids. Nothing interesting happening so far, just relaxing a bit at home. It is still snowing and cold, just a little jealous of those heading somewhere south;)
Having some kind of snack around while the kids are at at home this week is always a good idea. I was craving something with lemon flavor and why not add some blueberries. These cookies are so delicious, soft, lemony…
Sweetened with honey and I used white spelt flour.
Lemon Blueberry Cookies
Yields: 34 large cookies
- 2 cups unsalted butter, soft
- 4 eggs
- 2 organic lemons, zest and juice
- 2 x 3/4 cups honey
- 1 1/2 tsp vanilla extract
- 6 cups white spelt flour
- 1 tsp baking powder
- 1 tsp baking soda
- pinch of sea salt
- 2 cups blueberries, frozen or fresh
-In a large bowl mix together the butter, eggs, lemon juice and zest, honey and vanilla extract.
-Add the flour, baking powder, baking soda and salt, mix well. Gently fold in the frozen or fresh blueberries. Let dough chill in refrigerator for 1 hour or longer.
-Preheat oven to 350F/180C. Line 3 baking sheets with parchment paper.
-Using a tablespoon, place rounded balls of dough, leaving some space in between cookies, on prepared cookie sheets.
-Bake for 10-15 minutes or until slightly golden brown.
Tip: This recipe makes a lot of cookies, you can easily divide it by two. Also feel free to make smaller sized cookies. I brushed the baked cookies with a mix of lemon juice and honey.
Happy March Break!