My coworker who loves lemony things JUST came back from maternity leave last week. To celebrate, I made up my own lemony recipe. But more on that later. How adorable are the glasses I photographed these cookies in/on?!!!
When I was visiting my parents in Texas in Feb, my mom and I had a yard sale. Before we could even place the items out for sale there was a bunch of, "Wait! You're getting rid of that?!!! Oh, I'll take it." Well, my mom was getting rid of these cute glasses, so I grabbed them. Besides being gorgeous, it also helps that my new room has a purple color scheme.
Speaking of gorgeous things, the church I sang in last weekend was ornate and magnificent (like my singing). I kid...I kid. About the singing. I mean, I sang fine, but the church REALLY stole the show. I took some photos before the concert. Check St. Jean Baptiste church out:
1 egg well beaten
1 cup and 2 Tablespoons of flour
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1/2 teaspoon of vanilla (use the real thing....imitation vanilla is a poser!)
Zest from 1 lemon
Half a lemon's worth of lemon juice
1/2 C dried blueberries (Add more to your liking)
Preheat oven to 375 degrees. Mix margarine, sugars, and egg together until margarine chunks are quite small and well beaten. Sift flour, baking soda, and salt together and then stir until well mixed. Add vanilla and then mix. Add lemon zest and lemon juice and then mix. Then add the blueberries. Place dollops of dough on cookie sheet with plenty of room between each dollop. Bake 8-10 minutes.
Erika's Extra Notes: To get very lovely and soft cookies, take out of oven when they are still fluffy/slightly uncooked looking. They will cook more while cooling. If baking two sheets at once, make sure to switch the top to the bottom and vice-versa half way through baking.