I’ve been staring at a blinking cursor for a while, frustrated. A friend suggested the weather was to blame (actually what she said was I should tell you that I was going to crawl back in bed and stay there til the spring thaw) and I think maybe she is not too far off. It is hard to have witty stories to tell you about my life when I never leave the house. Sadly that is more literal than you might think because we only have one vehicle that can make it up our lane when it is snowy and icy–and guys, only one of us has a job that truly pays the mortgage. So he gets the SUV. And I spend a lot of time watching the snow.
And lucky for you guys, baking.
This cookie is for Creative Cookie Exchange–and it is a run don’t walk to make this cookie now kind of cookie. It is that good. John, who professes himself “meh” about cookies (and lives with me-ha!) was all over these cookies. So was Sammy. So was I. Don’t ask me why Alex didn’t like them–we were too busy fighting over her uneaten cookie to care. A few small changes to Lime Creamsicle Cookies made a really different cookie. And made them even better–don’t get me wrong I loved that cookie, but something about the dried blueberries with the white chocolate chunks was simply out of this world. Try them. You won’t regret it.
- 2 1/2 cups AP flour
- 3/4 t baking soda
- 1/2 t salt
- zest of 4 lemons
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 egg
- 1 t vanilla
- 1 cup chopped white chocolate chunks (use a good one, like Green and Blacks)
- 1 cup dried blueberries
- Whisk together the flour, baking soda and salt. Set aside.
- Combine half of the zest with the granulated sugar. Rub it in with your fingertips. Set it aside.
- Add the remaining zest to the bowl of a stand mixer and add the butter. Beat the butter until it is creamy.
- Scrape down the sides and bottom of the bowl and add the granulated sugar. Beat for a few minutes and then add the light brown sugar. Beat until lightened and fluffy, another few minutes.
- Scrape down the sides and bottom of the bowl. Add the egg and beat it in. Add the vanilla. Beat. Scrape down the sides and bottom of the bowl again.
- Mix in the flour mixture on the lowest speed. When it is mostly mixed in, add the white chocolate and dried blueberries. Mix until they are completely incorporated.
- Press wax paper over the cookie dough and then cover with plastic wrap. Chill for at least 1 hour and up to 3 days.
- When you are ready to bake, preheat the oven to 350 F. Line a cookie sheet with parchment paper or a silicone mat. Scoop the cookie dough out into 2 tablespoon sized balls of dough, 6 cookies to a cookie sheet. Bake for 9-13 minutes, rotating the pan halfway through.
- Let the cookies cool on the pan for 5 minutes before transferring to a cooling rack.
The theme for this month’s Creative Cookie Exchange is Berries and Chocolate–because we all have a little spring fever! Creative Cookie Exchange has decided to stop using the linky. What this means is that the only way to join in the fun is to become a host. Just contact Laura at thespicedlife AT gmail DOT com and I will get you added to our Facebook group, where we discuss our cookies and share links.
You can also just use us as a great resource for cookie recipes–be sure to check out our Facebook page, our Pinterest Board, and our monthly posts. You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made this month: