Ingredients: |
Ingredients: 1½ cups all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
3/4 cup sugar
Zest of 2 lemons [1½ T reserved]
1/4 cup fresh basil, finely chopped [1 T reserved]
6 T unsalted butter, at room temperature
1 large egg
1/2 tsp vanilla
1/3 cup buttermilk*
1 cup blueberries
Confectioners' sugar
Juice of about 1/2 lemon
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Directions: |
Directions:Heat the oven to 350º. Line 2 baking sheets with parchment paper.
Combine flour, baking soda and salt in a medium bowl.
Add sugar, lemon zest and basil to a small food processor and pulse to combine.
Beat the butter in a stand mixer or a regular bowl using a hand mixer, until creamy.
Add the sugar mixture and beat again until fluffy.
Add the egg and vanilla, then turn the mixer down to low. Slowly add in the flour mixture and buttermilk - alternating in batches - beginning with 1/3 of the flour, then 1/2 of the buttermilk, 1/3 of the flour and other half of the buttermilk; then the rest of the flour.
Scrape down the sides of the bowl as needed. Fold in blueberries.
Using a cookie scoop or a leveled tablespoon drop dough onto the baking sheet leaving about 1½ inches between cookies. Bake each sheet for 12 mintues. Cool for 2 minutes, then transfer to a cookie rack.
To glaze cookies, whisk together confectioners' sugar [about 1/2 cup], lemon juice and reserved lemon zest and basil until you reach your desired consistency and flavor.
Drizzle on top of the cookies.
Allow to cool completely and the glaze to harden before serving. |
This recipe for Lemon-Basil Blueberry Muffin Top Cookies is from