My last post didn’t publish correctly… I was thanking you for all of the thoughtful comments you left on my sweet and sneaky veggie series! I also asked what vegetables you’d like to see in the next sequel series, so please leave a comment with your requests!
And now on to fruits…
Everyone I know owns a lemon tree. My coworkers, my parents, the mailman, the speedy grocery cashier, that one house on my morning running route… Everyone but me.
I sulked for a while over that fact. They were so lucky; they could walk outside and pick citrus any time a lemonade, lemon bar, or lemon meringue pie craving hit. Me, I had to plan ahead for my cravings to ensure I wrote “lemons” on my weekly grocery list.
But then the light bulb in my brain flickered on…
Those trees sprout more than enough fruit to feed an entire army as it is. Most of the lemons ripened too quickly and fall to the ground to rot, where they’re attacked by ants. So maybe, to prevent unnecessary lemon suffering, my friends would give me their extras.
My hypothesis worked! A coworker lugged in a grocery bag full of lemons and plopped in on his desk for me to enjoy. And I immediately drove home to bake cookies.
modified from this recipe
These taste even better if you let them sit in an airtight container overnight! Top with a little cream cheese for an extra tang.
- Preheat the oven to 375°, and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, stir together the yogurt and sugar. Add in the egg white, vanilla, and lemon zest, mixing well. Add in the flour mixture, stirring just until incorporated. Gently fold in the blueberries.
- NOTE: At this point, if the dough is too sticky to work with, refrigerate for 20-30 minutes until slightly firmer. You won’t be able to shape or roll the dough out though!
- Using two spoons, drop a spoonful of dough onto the prepared sheets, repeating with the remaining dough. Bake at 375° for 12-14 minutes, or until firm. Cool on the pan for 5 min before turning out onto a wire rack to cool completely.
These look delicious – blueberry and lemon is one of my favourite flavour combinations 🙂
Thank you! Blueberries and lemons do work really well together. I mixed them into a muffin batter once, and I’m pretty sure I ate all 12 by myself…
I’m sure I would have done the same 😉
It’s a hard life, isn’t it? :]
Have you ever tried making them with Truvia, Splenda or Stevia in the Raw?
No I haven’t, but that sounds like a great idea!
These would look as perfect couple to my morning white coffee 😉
I’d gladly give some to you! I’m not much of a coffee expert; what is white coffee? I’ve only heard of it served black (or mixed into one of those fancy latte or macchiato drinks).
cute photos–like the cookies sitting on the lemons. Coming from Minnesota, I can’t even imagine having a citrus tree in your yard. Or at least to know someone nearby who does. envy envy envy! (in a friendly way, of course:-))
Thanks! I had a fun time trying to get the cookies and lemons to balance… Imagine lemons rolling all over the tabletop and nearly squashing the cookies! ;]
I’ve decided that I really want a lemon tree in my future backyard. A friend of mine suggested planting one now in a pot so that it’d be nearly full-grown by the time I could buy a house!
Hi Amy,
These cookies look wonderful!
Thank you for sharing the recipe!
Are these cookies soft or crunchy?
(I prefer cookie to be crunchy)
Thanks Carrie! These cookies, as written in the recipe, are fairly soft. However, if you gently press the cookie dough down onto the baking sheet (instead of leaving them as mounds) and bake for an extra minute or two, they may turn out slightly firmer. Hope that helps!
These will be perfect when spring arrives!
So true! And didn’t the groundhog fail to see his shadow? So spring should be arriving soon this year! ;]
Those look delicious! Can you use frozen blueberries?
Probably! I haven’t tried with frozen, but it should work just fine if you thaw them out before mixing them into the cookie dough. It’s worth trying, especially right now when blueberries aren’t exactly in season!
I am convinced that blueberry and lemon were made to go together in cookies, cakes, pies, and all things sweet!! These look delicious.
I hadn’t thought of pies — that’s brilliant! Maybe some sort of lemon custard with blueberries on top? Or maybe I could mix the blueberries into the crust! Hmm…
Haha planting a seed in another’s brain works out so well doesn’t it 😛 Sneaky and smart 😉
Thanks! I figured it was a win-win — I gave that coworker a baker’s dozen of these cookies!
Hi! You have a fabulous blog, so I’ve nominated you for the Very Inspiring Blogger Award! If you’d like to participate, here are the rules:
http://thesensiblescrap.wordpress.com/2013/02/05/very-inspiring-blogger-award/
That’s so sweet of you; thank you!! I’m really touched that you’d nominate me.
I love that you use Greek yogurt in this yummy-looking cookie. I’m not much of a fan of yogurt except for Greek yogurt 🙂
Greek yogurt is definitely my favorite yogurt too! I love how thick it is — and how much protein I can get! I like to mix in a little jam or peanut butter to flavor it sometimes too.
These really do look delicious. I have to try them!
Thanks; I hope you enjoy them! I know I did… I ate 6 in less than 4 hours after taking them out of the oven! (I told myself they were healthy so I didn’t feel quite so guilty…)