- 1/2 cup (1 stick) Butter unsalted
- 1 - 1/2 cups (297 g) Sugar white
- 8 oz Mascarpone
- 1/2 tsp Vanilla Extract
- 2 (room temperature) Eggs
- 3 TBSP (1 lemon should do it) Lemon juice
- 1 whole Lemon zest
- 2 - 1/2 cups (300 g) All purpose flour
- 1 tsp Kosher Salt
- 1 tsp Baking powder
- 1 - 1/4 cups Blueberries dried sweetened
- Sprinkle on top Powdered sugar
I am sitting in my house looking out my back window to the daffodils that are blooming. The color yellow took me straight to what else but lemons. With my county ordered to stay home during this horrible time, I wanted something yellow, bright, and cheery. I picked up some dried blueberries and lemons along with the mascarpone cheese for my cookies. The home time allowed me to sit down and create my recipe at my leisure.
Mascarpone Cheese is an ingredient that I have not used before but was intrigued. I have worked with cream cheese and Ricotta but not Mascarpone. If you would like to make your own, here is a site that got four stars and not a ton of big ads that will slow the website from loading. Mascarpone Recipe!
Dried blueberries will plump up a bit when they refrigerate in the cookie dough, which is excellent. These make nice looking cookies that do not bleed blue throughout the cookie dough. I hope you like them!
Things I use for my cookies:
Weigh or measure flour, salt, and baking powder, running a whisk through to blend and setting the bowl aside. Zest and juice one lemon into separate containers and set these aside. I can usually get 3 TBSP of juice from one lemon.
Add one egg at a time, mixing thoroughly before adding the 2nd egg. I stop the mixer and scrape everything down before adding the lemon zest, lemon juice, vanilla extract, and the mascarpone cheese. Blend till incorporate. Add the blueberries and mix for about 30 seconds. You just want to mix till the blueberries are incorporated into the cookie dough. Shut the mixer off and take the bowl off the stand. Get a good spatula and fold the flour mixture into the cookie batter bowl. Once mixed, cover and refrigerate for at least 2 hours.
Preheat the oven to 375° and line 2 cookie sheets with parchment paper and set aside. Taking the cookie dough out of the refrigerator and using a medium cookie scoop add 12 scoops to a cookie sheet pan. Bake for 13-15 minutes, and they are just starting to get a little brown around the bottom edge of the cookie. Pull the cookie pan out of the oven and leave the cookies on the pan for 2 to 3 minutes. Transfer to a cookie cooling rack. I sprinkled a little powdered sugar on top of the cookies after they cooled.