Happy July everyone!
Summer is now in full swing and I do hope everyone is enjoying it so far. It’s just one of those seasons that makes you feel happier and more motivated to do more. Frankly, my favorite part about this season (besides the much warmer weather) are the birds. I just enjoy their singing in the morning and throughout the day and there are so many that when they all make noise, it just seemingly blends so well together.
Speaking of blending well together, berries are some of my favorite fruits, and food items in general, especially when fresh. I tend to lean more towards the blueberry but I deeply enjoy the flavor of strawberries, raspberries, and blackberries. I also love to play around with lemon since it adds such a nice kick to so many baked goods. So today, I’m sharing with you my Lemon Berry Cookies recipe.
I must admit, one of the reasons I also wanted to make cookies was because I’ve been trying to learn how to better frost some of the food I make and instead of making it entirely from scratch, I did purchase an almost pre-made kind. I’m normally against the use of such frostings simply because they’re not so simple in their ingredients. They usually contain an array of various unhealthy additions (such as high fructose corn syrup or hydrogenated vegetable oils) and they are usually extremely sweet.
However, Pillsbury does make a frosting called Purely Simple (found here: http://www.pillsburybaking.com/products/buttercream-frosting-1592/ingredients) that contains ingredients I would normally use or approve of and only requires that you add butter and water. Granted, you can tweak this to your liking but nonetheless, it’s one I would use again.
So, since I made a blueberry frosting and had some extra left over after playing around with decorating techniques, I wanted to use some to add to a little goody. Thus, these cookies were created. They are definitely a cookie that I would make again. Family and friends had told me they enjoyed them greatly and thought the flavor was out of this world. They fit right into the summer atmosphere and would be a great addition to an event you may have planned.
As with any of my recipes, just always be there to monitor their progress in your oven. Each oven is different and therefore many of the time frames I give are from how fast or slow my oven baked the goodies.
So let’s get cracking!
- 2 cups white whole wheat flour (240 grams)
- 1 tsp baking soda
- ¼ tsp salt
- 1 egg
- ¼ cup brown sugar (96 grams)
- ¼ cup EVOO
- 1 tsp vanilla bean paste
- 2 Tbsp Smucker’s Fruit & Honey Triple Berry Jam
- 1 Tbsp fresh lemon juice
- Zest from 1 lemon
- 1 Pillsbury Purely Simple Frosting Mix (just add the butter-which should be at room temperature and soft, no water though, you won’t need it)
- 129 grams blueberries (if frozen, thaw and rinse until very little color run off remains)
- 1 cup powder sugar (to counter balance the extra liquid from the blueberries)
- 1 tsp lemon juice
Makes: 33 cookies, including the ends, 31 excluding the ends
Preheat the oven to 350F.
In a large mixing bowl, combine the egg, sugar, oil, jam, lemon juice and zest, and vanilla. Mix until well combined.
Add in the flour, baking soda, and salt and mix everything together until a dough begins to form.
Take dough and place on a piece of wax paper (large enough to roll the dough out). Roll until about a ¼ inch thick and rectangular shape – don’t worry, it doesn’t have to be a perfect rectangle. Beginning horizontally from either the top or the bottom, slowly roll up making tight rolls as you go (or as best as you can). Once you form a log of dough, cut ¼ inch or so slices with a sharp enough knife that won’t tug on the dough.
Place on a baking sheet separating each cookie by about ½ inch. Bake at 350F for 10 min or until the edges turn ever so lightly golden brown. You do not want to over-bake these babies.
Once done, allow to cool on a cooling rack.
In a stand mixer (or using a hand mixer), combine the butter with the frosting package and mix until combined. Add in the blueberries and mix together until they are well combined. At this point, the frosting will have a more liquid like texture to it. Don’t worry, this is where the extra powder sugar comes into play. Add in the sugar, ¼ cup at a time. Once you are happy with the consistency, add in the lemon juice and mix briefly.
At this point, the frosting should be a piping consistency which means you are free to play with it and decorate the cookies however you like. Just a note, this frosting does “melt” after holding it in a bag and starts to breakdown so just work fast or allow to sit in the fridge briefly until more solidified. To store, place in a bowl and cover and put in fridge for up to a week.
Enjoy this delicious treat until you r heart is content!