My hubby thinks I'm crazy. I always tell him that after nearly 20 years together, he should know that by now. The reason he thinks I'm crazy is because I like to use recipes I find in books. In fact, I read the books just for the recipes. My latest culinary novels are the Sadie Hoffmiller culinary mystery series by Josi S. Kilpack. There are 6 books and they are a lot of fun to read. And they have some fun recipes. Today's recipe comes from book #5 Blackberry Crumble.
These cookies have fast become one of my favorites. I dare say I prefer them over chocolate chip cookies. **GASP!** They taste just like blueberry muffins but with sightly crunchy bottoms (which I love about them, by the way!). Thanks to the lemon zest, they also have a nice lemony flavor, so don't skip it!
While I'm here, let me say something about lemon juice. I have a pathological hatred of bottled lemon juice. When you cook or bake, always use fresh lemon/lime/orange juice. Please. Pretty please. With sugar on top. It makes all the difference in the world. Its worth the 35 cents for a fresh lemon. Trust me. Fresh food equals fresh taste, every time!
So without further ado, I give you the delicious, the fabulous, the blueberry-licious....
Blueberry Muffin Top Cookies
Makes about 24 cookies (I know, it doesn't make enough)
1⁄2 cup shortening
1⁄4 cup butter
1 cup sugar
1 teaspoon vanilla
11/2 teaspoons lemon zest (can use 1 teaspoon lemon juice instead)
2 tablespoons milk
2 cups all-purpose flour
11⁄2 teaspoons baking powder
1⁄2 teaspoon salt
1 cup fresh blueberries, or frozen blueberries (no need to thaw)
Preheat oven to 375 degrees. In a large bowl, cream the shortening, butter, egg, sugar, vanilla, lemon zest, and milk.
In a separate bowl, combine dry ingredients. Add to shortening mixture until just mixed. Fold in blueberries, careful not to crush the berries. The batter might be a little crumbly.
Drop by teaspoonfuls (or 1-inch scoops) onto parchment or silicone-mat baking sheet (blueberries stick like crazy). A baking sheet sprayed with cooking spray works too.
Bake 12 to 15 minutes or until muffin tops are golden brown. Cool on cookie sheet for two minutes before moving to a rack to cool.
11⁄2 tablespoons butter
1 cup powdered sugar
2 tablespoons lemon juice
Mix all ingredients together. Drizzle over cookies while cookies are still warm