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Lemon Blueberry Icebox Cookies
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
520 minutes
Blueberry lemon slice-and-bake cookies: stunning swirls, divine flavor.
Ingredients:
  • 1/4 cup frozen wild blueberries1 1/4 cups all-purpose flour1/2 teaspoon baking powder1/2 teaspoon salt1/2 cup unsalted butter, softened1/2 cup white sugar1 tablespoon lemon zest1 tablespoon lemon juice
Instructions:
  • Microwave frozen blueberries in a bowl until defrosted for about 1 minute on High. Gently mash them with a fork and let cool for 10 minutes.
  • In a bowl, combine flour, baking powder, and salt, whisk together and set aside.
  • Using an electric mixer, blend sugar and butter in a large bowl until creamy. On low speed, mix in the flour mixture until evenly combined; the dough will be crumbly. Use your hands to press the dough together until it forms a stiff dough, then divide it equally into two bowls.
  • Incorporate lemon zest and juice into bowl, using a spatula to press dough against the sides until well mixed.
  • Fold in the thawed blueberries and their juices gently into the second bowl, using a spatula to mix until the dough turns a uniform purple color. Expect both doughs to have a slightly sticky texture.
  • 1. Line a piece of parchment paper. Scoop out 1 tablespoon lemon dough onto the paper, then place 1 tablespoon blueberry dough beside it. Repeat with another tablespoon of lemon dough behind the blueberry dough, and another tablespoon of blueberry dough behind the lemon dough. Alternate the doughs by tablespoons in two rows to form a checkerboard pattern. Press the dough into a 9-inch long, 1-1/2 inch diameter cylinder using wet hands. Roll in parchment paper, wrap in plastic, and freeze for at least 8 hours.
  • Preheat the oven to 350°F (175°C) and prepare a baking sheet with parchment paper or a silicone mat.
  • Remove the frozen dough from its packaging and place it on a cutting board. Using a sharp serrated knife, slice the dough into 12 cookies that are approximately ¾-inch thick. Place the cookies 2 inches apart on the baking sheet.
  • Bake the cookies in the preheated oven until they are lightly golden on the bottom, for about 15 to 17 minutes. Let them cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

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