Thursday, September 26, 2013

Berry Lemon Cookies

I made these cookies for a Brewer's tailgate for work. I was very nervous making them, mostly because of the berries in the cookies. To me, berries belong in muffins, or for breakfast--not in cookies. However, I'm incredibly glad that I went through with this recipe! I used frozen mixed berries of strawberries, raspberries and blueberries. You could use any combination of fresh or frozen berries. Using the cake flour (or DIY-ing the cake flour as I did. It's SO easy and if you aren't going to use it all the time, it's totally worth it) made these incredibly doughy, chewy and delicious. They were a huge hit tailgating, but I forgot a picture.

Berry Lemon Cookies-adapted from Pia Recipes
Total Time: 1 hour, 15 minutes
Makes 2 dozen cookies
  • 1 cup butter, softened
  • 1 cup sugar
  • 2 eggs, room temperature
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3 1/4 cups cake flour
  • 1 1/2 cups mixed berries 
  • 1/4 cup lemon juice
  • 1/2 teaspoon cinnamon
  • 2 teaspoon vanilla extract
  • 1 cup white chocolate chips
Preheat oven to 350 degrees. 

In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beat after each addition. Add vanilla extract and beat to incorporate. 

In a separate bowl, whisk together dry ingredients. With the mixer on low, slowly add the dry ingredients into the batter. Carefully fold in berries and chocolate chips. 

Allow dough to cool in the refrigerator for at least an hour and up to overnight. Spoon rounded balls of dough on a cookie sheet lined with parchment paper. 

Bake for 11-14 minutes, until the bottoms are slightly golden brown (the edges should not brown). 
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