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Lemon Vanilla Cookies with Blueberries

What you need: 

1 1/2 cups + 2/3 cup unbleached all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar or vanilla sugar
1/2 cup canola oil
1/4 cup liquid sweetener (agave or maple syrup is best)
1 teaspoon vanilla extract
1 1/2 teaspoons lemon extract
3 tablespoons nondairy milk
1 medium lemon, zested
1/4 teaspoon turmeric, for color
1/4 to 1/3 cup blueberry preserves

What you do: 

1. Preheat oven to 350 degrees Fahrenheit, and line baking sheet with parchment paper. In a medium to large bowl, combine all the flour, baking soda and salt. Whisk to get everything incorporated nicely.
2. In a separate bowl, whisk together oil and sugar until thoroughly mixed. Stir in liquid sweetener, vanilla and lemon extracts, nondairy milk, lemon zest, and turmeric. Mix these ingredients together, then slowly shift/stir in the dry ingredients. Use your hands to get a dough to form. Avoid overworking the dough.
3. Next take small portions of the dough and roll into walnut sized balls. You can make them bigger, if you so choose, but this size usually yields about 20 cookies. Gently press cookie between your palms and fingers to form little disks.
4. Push a small dimple in the center and add 1/2 teaspoon or so of blueberry preserves. Place on prepared cookie sheets and bake for 10 to 12 minutes or until the edges turn a faint golden brown.
5. For a softer cookie with a chewy edge, bake for about 10 minutes. Allow a few minutes for cookies to cool before removing from sheet pan, then transfer to wire cooling rack and allow to completely cool.
Don't peek while the cookies are baking. You run the risk of letting the heat out the oven which makes for a sad cookie.
If possible, invest in a nice micro-plane grater. They are super awesome and can be used for all kinds of stuff. They zest lemons like nothing else and are usually under $18. If you can get a hold of real vanilla bean pods, try making your own vanilla sugar. Just split a vanilla bean down the middle and toss everything in a glass jar with some sugar. It will eventually infuse the amazing aroma of vanilla throughout the sugar. The vanilla pod can stay in the jar for a long time and be recycled to infuse a few batches.
Source of recipe: An experiment gone awesome! The idea came to me in a dream. Totally serious.

Preparation Time: 
15 minutes, Cooking time: 15 minutes
Cooking Time: 
15 minutes
Servings: 
20
Recipe Category: 

SO HOW'D IT GO?

OK, so we didn't have any jam or preserves, but I REALLY wanted to make these cookies!

So I made raspberry preserves (kinda) from 2 cups frozen raspberries and 1/3 cup sugar, mashed together with a potato masher and let to sit and firm up a bit. It was a little too runny - probably should have added arrowroot or something - but the cookies were fantastic! And I loved how the cookies were so lemon-y even though the preserves were so tart!

And now I have leftover preserves for toast! Though I hope I don't eat all the cookies before the non-veg party I'm going to tonight!!!

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;)b

so so so so so good! and really easy to bake.  i used frozen blueberries and they turned out just scrumptious.  be careful to spray the pan if you use aluminum foil, as they tried to stick. also don't push the blueberries in too deep or they try to fall through the middle when you take the cookies off if they're still warm.

:)>>>

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My unveg man surprised me with these amazing cookies. They are perfect-not too sweet and full of lemony goodness. The only sub he made was to make his own blueberry sauce by pureeing one cup of berries with 1/4 cup sugar and mixing with about a cup of whole berries and leaving it sit for a few hours.

Make them.

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OMG these are SO good!!!  I used 1/2 canola oil and 1/2 applesauce and they still turned out SO good.  The batter is just delish - It was a bit sticky for me so I added more flour.  YUM YUM YUM.  I "think" I might have used blackberry jam tho instead of blueberry.  The jam looked seedier than blueberry is usually.  I couldnt tell when I pulled it out of the freezer last nite.  Either way.  YUM.  Wont have to worry about how long these last in the fridge as this batch will be eaten FAST.

YAY!  :D

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OMG these are SO good!!!  I used 1/2 canola oil and 1/2 applesauce and they still turned out SO good.  The batter is just delish - It was a bit sticky for me so I added more flour.  YUM YUM YUM.  I "think" I might have used blackberry jam tho instead of blueberry.  The jam looked seedier than blueberry is usually.  I couldnt tell when I pulled it out of the freezer last nite.  Either way.  YUM.  Wont have to worry about how long these last in the fridge as this batch will be eaten FAST.

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Do these need to be stored in the fridge?  Single layer I am assuming and for how long do they keep?  Do they freeze?  I am trying to make and freeze cookies for Xmas and think these sound SUPER good...and I just got fresh lemons sent to me from Arizona!!

Thanks in advance...

These cookies will keep fresh about a week if you put them in a tightly sealed tin container or cookie tin. I've had some even 2 weeks later and they were pretty good. You can layer them and place waxed paper between each layer. Not sure how they would freeze, but I can't see why that wouldn't work.

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I'm not quite ready to review (as I'm mid-making) but I'm curious what I should do in lieu of parchment?

My guess is a lightly greased (try canola spray) sheet pan works fine. The cookies have quite a bit of oil in them, but I wouldn't want to risk any stick-age.

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Do these need to be stored in the fridge?  Single layer I am assuming and for how long do they keep?  Do they freeze?  I am trying to make and freeze cookies for Xmas and think these sound SUPER good...and I just got fresh lemons sent to me from Arizona!!

Thanks in advance...

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I'm not quite ready to review (as I'm mid-making) but I'm curious what I should do in lieu of parchment?

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Looking forward to making these for a cookie swap this week.

Any tips on technique?

I'm thinking of using whole wheat pastry flour, anyone think this is a bad idea?

That might work. Perhaps you want to half the recipe and do a trial run just to make sure the texture is good. I don't see how it would go wrong though. :) Good luck.

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