Five Ingredients - you read that right!
Last week, the 14-year old asked if we could make cookies and I agreed that if he helped make them my answer would be a "yes". We found a recipe in the Savoring the Seasons with Our Best Bites cookbook that seemed to be a quick and easy solution to our evening craving. The original recipe was for a Strawberry-Lemon Butter variation that we altered to create a Wild Blueberry-Filled Lemon Cookie.
These cookies were such a hit (and utterly simple to put together), that Connor made these twice in two days! When he returned home from school and track practice after the first batch, he was puzzled where the cookies had disappeared during the day. Of course, I insisted he just go ahead and make another batch. (I wouldn't want anyone to suspect who ate the cookies from the cookie jar!)
Lemon Wild Blueberry-Filled Five Ingredient Cookies
Adapted Slightly from Our Best Bites
Ingredients:
1 cup butter, softened to room temperature (or microwave for 15 seconds)
2/3 cup sugar
1 lemon, zested and juiced
2 cups all-purpose flour
1/2 cup Wild Blueberry Jam (or raspberry or strawberry would work well)
Glaze
1 1/2 cups powdered sugar
6 teaspoons fresh lemon juice
Instructions:
1. Preheat oven to 350 degrees F.
2. Cream butter and sugar. Add lemon zest (at least 1 Tablespoon) and mix to combine. Slowly add flour and mix to combine.
3. Roll dough into 1-inch balls using approximately 1/2 Tablespoon of dough. Place 2 inches apart on an un-greased baking sheet. Make an indentation in the center of each cookie and fill with about 1/4 - 1/2 teaspoon jam.
4. Bake 9-11 minutes, or just until set. Cool 3-4 minutes before transferring to a cooling rack.
5. For the glaze: When cookies are completely cool, whisk glaze ingredients together and place in a small zip-top bag. Snip off a very small corner of the bag and drizzle over cookies.
Best of luck resisting these scrumptious little gems!
Connor, the cookie baker, chuckling amongst the Gum Wall in Seattle, Washington.
