These cookies are best eaten within a day or two. These cookies are a perfect summer treat for someone who likes fruit flavors. I added the blueberries towards the end of baking so the berries would be perfectly nestled on top of the cookie. I did not want to bury the beautiful blueberries inside the cookie batter. Everyone in my family loved these cookies except for Dr. Lazy Palate. He found them too tart, and he found the lemon flavor too intense. For the most part, Dr. Lazy Palate is not a fan of fruity desserts; he prefers rich chocolate desserts.
Ingredients (makes 2 dozen 1 inch cookies) from my own kitchen
8 tbsp unsalted butter, room temperature
3/4 cup brown sugar
1/2 tsp vanilla extract (I used Tahitian vanilla)
1 3/4 cup all purpose flour
1/4 tsp salt
1/2 tsp baking powder
4 tsp lemon curd
72 fresh blueberries
1. Preheat the oven to 375 degrees F.
2. Cream the butter and sugar together until smooth.
3. Beat the egg into the sugar mixture.
4. Stir vanilla into the mixture.
5. Combine flour, salt, and baking powder into a medium size bowl.
6. Add the flour mixture to butter mixture. Mix well. At this point, the batter will be dry and crumbly.
7. Mix in the lemon curd. Now the batter will come together and look more like a regular cookie batter.
8. Drop approximately 1 tbsp of dough onto a cookie sheet lined with parchment paper. Continue the process until there are 12 balls of dough on the sheet.
9. Slightly press down on the cookie dough balls because these cookies do not spread a lot.
10. Bake the cookies for 7 minutes.
11. Remove the cookies from the oven and gently press 3 blueberries on top of each cookie.
12. Return the cookies to the oven and bake for another 3 to 5 minutes or until the edges of the cookies are golden brown and blueberries have intensified in color.
13. Serve the cookies at room temperature.