1 ½ cups unbleached all-purpose flour
Zest of two large lemons
¼ tsp. baking soda
¼ tsp. salt
6 Tbsp. (3 oz.) unsalted butter, at room temperature
¾ cup granulated sugar
1 large egg
½ tsp. vanilla extract
1/3 cup buttermilk
Fresh lemon juice
Line 2 large baking sheets with parchment paper or silicone liners. I used my Silpats. Preheat the oven to 350°F.
a medium bowl, whisk together the flour, baking soda, and salt. In a
small bowl, add the sugar and lemon zest. Rub them together with your
fingers until well mixed. This brings out the lemon flavor.
the bowl of a stand mixer, beat the butter until creamy. Add the
sugar/lemon mixture and beat until pale and fluffy. Add the egg, and
beat well to mix. Add the vanilla, and beat on low. Mix in the flour
mixture and the buttermilk in batches at low speed, beginning and
ending with the flour. Scrape down the sides of the bowl with a rubber
spatula as needed.
Drop the dough by level tablespoons onto the
prepared baking sheets, leave about 1 ½ inches between each cookie.
Tuck 4-5 blueberries into each cookie. Try to make sure they are
hidden. Bake one sheet at a time for about 11 minutes. Cool the cookies
on the baking sheet for 1-2 minutes; then transfer them to a wire rack.
the glaze, whisk together the sifted confectioners sugar, lemon juice,
and lemon zest. I never measure, just guess until you get the right
consistency and flavor. Drizzle the glaze over the cookies.