Blueberries and Cream Cookies 

 Well, Here's another recipe for great cookies not only for kids but for cookie lover adults.

Have you ever tried using blueberries in cookies in place of chocolate chips? 

They make a fantastic summer dessert! Blueberries become very soft and juicy 

when baked into cookies And... the recipe is so easy to prepare.

Blueberries and Cream Cookies

• Yields: 30 to 40 cookies

Ingredients:

• 3 cups (15 ounces) all-purpose flour
• 1 teaspoon lemon zest
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1½ sticks (6 ounces) unsalted butter, room temperature
• 1½ cups granulated sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• ⅔ cup heavy cream
• 2 cups blueberries, frozen

Directions:

1. Preheat the oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
2. In a medium size bowl, whisk together the flour, zest, baking soda and salt. In a liquid measuring cup, combine the heavy cream and vanilla.
3. In a stand mixer with the paddle attachment, cream the butter and sugar together until light and fluffy. Add the eggs one at a time and then scrape down the sides of the bowl.
4. Add the flour mixture and heavy cream, alternating, until all of the ingredients are incorporated. Stir in the blueberries with a spatula.
5. Use a 2-tablespoon scoop to measure out the cookie dough onto the parchment. Allow to chill for 10 to 15 minutes in the refrigerator.
6. Bake the cookies for 15 to 17 minutes, or until the edges are just starting to brown.