Blueberry and White Chocolate Chip Cookies

The groundhog lied. Like, big time lied. If you've seen Spring, please send her to NYC, because it's still wintry here. The high temp on Sat was 34. THIRTY-FOUR! As you can imagine, I've gone a little bonkers. I even refused to run outside because I'm tired of bundling up. Me, who ran a half marathon in 3 degree wind chill, can't stand the thought of running in 30 degree weather at THE END OF MARCH. That's it, I'm moving back to TX.

One saving grace has been a lovely art installation on Park Ave, just a couple of blocks away from where I work.

Every time I see these, my spirits soar.

There's something uplifting about seeing giant roses. (And cute giant lady bugs!)

This whimsical "love letter to NYC" is by Will Ryman. Read more about The Roses on Huffington Post.

Another thing that has helped lift my spirits this long winter is good food, wine, and conversation. Which reminds me, I MUST share with y'all that I saw Martha Stewart at the Little Owl, where I had the pleasure of dining last Thursday. Seeing her there made me know I was in for some great food. (And man, was it!)

Speaking of good food, these Blueberry and White Chocolate Chip Cookies have helped in the cold days here in NYC. (They have lemon and nutmeg in them. A great pick-me-up!)

Blueberry White Chocolate Cookies (adapted from Blisstree)

½ cup unsalted butter
½ cup shortening
¾ cup sugar
¾ cup brown sugar, packed
2 eggs
1 teaspoon vanilla
2 tablespoons grated lemon peel
2¼ cups all-purpose flour
¼ teaspoon freshly grated nutmeg
1 teaspoon baking soda
½ teaspoon salt
1 cup dried blueberries
1½ cups white chocolate chips

1. Preheat oven to 350°F. Line a cookie sheet with parchment or silpat (if you like using either).
2. Cream together butter, shortening, and both sugars. Add eggs, vanilla, and lemon peel; beat until well blended.
3. Mix dry ingredients together; stir into creamed mixture. Blend well; add dried blueberries and white chocolate chips. (Erika's Extra: I used my Oh! Nuts dried blueberries. So flavorful!)
4. Drop by generous, rounded teaspoonfuls onto parchment baking sheets. Keep cookies about 2″ apart. Bake 8–10 minutes, removing from oven when just barely done.
5. Cool on pans 5 minutes; remove to cool

Yields 4-5 dozen depending on size and how much dough you eat

Erika's Extras: I felt like the amount of white chocolate chips was a little overbearing. I ended up having so many at the bottom of my mixing bowl. I would go with 1 cup of white chocolate chips.

Bake well and prosper!