Description
Good refrigerator cookie dough to keep in the freezer for last-minute desserts or treats.
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup white sugar
- 2 egg yolks
- ½ cup dried blueberries
- 2 tablespoons lemon zest
- 2 teaspoons vanilla extract
- 1 teaspoon confectioners’ sugar, or as needed
Instructions
- Sift flour
- baking powder
- and salt together in a medium bowl.
- Beat butter in a mixing bowl using an electric mixer until creamy
- about 1 minute. Add sugar and beat until blended. Add egg yolks one at a time
- followed by blueberries
- lemon zest
- and vanilla extract. Scrape down the sides of the bowl and beat 1 minute more. Reduce the speed of the mixer to low and add flour mixture
- mixing just until a smooth dough forms.
- Divide dough in 1/2 and shape into logs 1 1/2 inches in diameter and 10 inches long. Wrap logs in plastic wrap and refrigerate until firm
- about 2 hours or up to 3 days. Dough can also be frozen at this point and thawed when ready to bake.
- Preheat the oven to 350 degrees F (175 degrees C). Place an oven rack in the center position.
- Unwrap 1 dough log and slice into 1/4-inch thick rounds. Place rounds 1-inch apart on an ungreased cookie sheet.
- Bake in the preheated oven until edges start to turn golden
- 9 to 11 minutes. Remove from the oven and transfer to a wire rack to cool completely
- 15 to 30 minutes. Dust with confectioners’ sugar when cool. Repeat baking process with remaining cookie dough.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 2 hrs 40 mins
Servings: 36