Lemon Blueberry Cookies

½ cup soft butter
½ cup sour cream
1 ⅓ cups granulated sugar
1 egg
1 teaspoon lemon extract
Zest of 1 lemon
2 cups + 2 Tablespoons all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup fresh (washed and dried)  blueberries

Cream butter and sugar with an electric mixer on medium high for 1 minute or until fluffy. Hand stir in sour cream, egg, vanilla, lemon extract and lemon zest.  Don’t overmix. Add dry ingredients all at once and mix until fully incorporated. Add 2+ Tablespoons more flour for high elevation. Gently fold in blueberries. Refrigerate dough for 2 hours.  Scoop 15  -2” balls of dough onto parchment lined baking sheet. Bake at 350 degrees for 14+ minutes.  Immediately drizzle warm cookie with Lemon Glaze. Let set. Share!

Lemon Glaze
2 Tablespoons lemon juice
1 cup powdered sugar
Zest of 1 lemon.
Use food processor to thoroughly mix all ingredients.  Spoon glaze into freezer strength Ziploc until ready to use.