It’s an exciting time in California right now. The summer berries are all over the place and I love baking with them. Cobblers, crumbles, cakes, and crisps galore. I got to thinking though, have you noticed how very little is offered in terms of fresh fruit cookies? Dried fruit in cookies, yes of course, Cranberry Chocolate Chip Cookies. Fruit juice, occasionally, Glazed Citrus Cream Cheese Cookies But fresh fruit? Rare. Until now.
Imagine the softest, cake-like cookie that melts in your mouth while you eat it. Ok, imagining? Now add a fresh burst of blueberry. Still with me? Now add the tang of a little lemon zest and the sweetness from the glaze topping. Fresh, light, and fruity, these tender cookies are incredible, perfect for a tea party or luncheon. The yogurt really lightens the cookie overall, so you aren’t left with butter hangover. And better yet, you can eat more than one.
I highly recommend incorporating this recipe into your summer baking routine. Also, you can make them as a breakfast cookie if you omit the glaze. (Pictured top left).