Lemon, Wild Blueberry, Walnut Cookies

Ingredients:

• ½ cup granulated sugar

• ¼ for cookie dough, ¼ for rolling prior to baking 

• 1 Tbsp lemon zest

• Half for cookie, half for rolling prior to baking

• ¾ cup brown sugar, lightly packed

• ½ cup unsalted butter, softened

• 1 large egg

• 2 Tbsp lemon juice

• 1 ½ cups (222g) Bob’s Red Mill Gluten Free 1-to-1 Baking Flour

• 1 tsp baking soda

• ½ tsp kosher salt

• ¾ cup walnuts, chopped

• ½ cup freeze-dried wild blueberries

Yields 12 cookies

Prep Time: 75 minutes

Cook Time: 13-16 minutes

Start by massaging the lemon zest into the granulated sugar until aromatic. Divide the sugar in half, reserving the rest for later. 

In a large bowl or standing mixer, cream the lemon sugar, brown sugar, and butter together. Next add the egg, and once that is enveloped add the lemon juice. You may see some slight curdling, but that is to be expected.

Separately, whisk together the flour, baking soda, and kosher salt, and then gradually add those into the wet ingredients until your dough is formed. Lightly mix in the walnuts and blueberries. You will see some blue marbling as the blueberries begin to lightly rehydrate.

Pre-measure and evenly portion your cookies, place them on a parchment lined baking sheet, and transfer into the fridge to chill. 45-60 minutes is a good starting point, but the longer the better. 

Preheat the oven to 350°F and pull the cookies out of the fridge. Bake for 13-16 minutes depending on how long you chilled your cookie dough. While they’re still warm, use a quart container, cover each cookie, and swirl the container in a circular motion to achieve a more perfectly round cookie shape. Then allow them to cool completely.