Blueberry Lemon Cake Cookies

I suppose these are really more like miniature cakes rather than cookies, but they are baked like a cookie and essentially can perhaps be best described as cake, muffin and cookie all rolled into one. You can't get much better than this I figure, if you want to indulge without completely overdoing it. And no, I am not claiming that these are good for you, because they're not particularly, despite the presence of fresh blueberries and lemon juice, but I CAN claim that they are delicious. Just in time for Valentine's Day too in case you wish to make a somewhat decadent treat. Even if you don't observe cupid's day, which I don't really, after a few long months of winter and spring still too far away, sometimes a little comforting indulgence is just want is needed.

I promise my next post will be much healthier, but in the meantime, have a cookie.

Blueberry Lemon Cake Cookies

Recipe by Lisa Turner Published on February 14, 2013 Soft, sweet and heavenly lemony cookies with fresh blueberries Preparation: 15 minutes Cooking time: 12 to 14 minutes Print this recipe Wet ingredients: 1 cup unsalted butter, softened scant cup of white sugar 2 eggs, at room temperature 2 teaspoons vanilla extract juice from 1 lemon (3 tablespoons) Dry ingredients: 3 1/4 cups cake flour or soft unbleached white flour 1/2 teaspoon sea salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon zest from 1 lemon Other ingredients: 1 1/2 cups fresh blueberries 2/3 cup white chocolate chips Instructions: Line two baking sheets with parchment paper. In a large bowl, beat together the butter and sugar with an electric hand mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and fresh lemon juice. In a medium bowl, combine the flour, salt, baking powder, baking soda, cinnamon and lemon zest. Gradually incorporate the dry ingredients into the wet ingredients, stirring until just combined. Gently fold in the blueberries and chocolate. Chill the dough for an hour or longer in the refrigerator. Preheat an oven to 350°. Spoon rounded tablespoons of dough onto the prepared sheets, about 1-inch apart. Bake until the bottoms are lightly browned — about 12 to 14 minutes. Let sit on the sheet for a minute, then transfer to a wire rack and let cool completely. The little cookie cakes will keep in a well-sealed container for a few days. Makes about 2 1/2 dozen 2-inch cookies

More treats you are sure to enjoy from Lisa's Vegetarian Kitchen:
Chocolate Orange Cookies
Quick and Easy Healthy Peanut Butter Balls
Spicy White Cheddar Shortbread Crackers
Flourless Peanut Butter Chocolate Chip Cookies

On the top of the reading stack: Feeding the Hungry Ghost by Ellen Kanner