Easy Lemon-Blueberry Cookies

Ingredients

• 3/4 cup all-purpose flour
• 3/4 cup whole-wheat pastry flour
• 1/2 tsp baking soda
• 1/2 tsp cream of tartar
• 1/4 tsp salt
• 1 cup granulated sugar
• 5 tbsp unsalted butter, softened
• 1 large egg
• 1 tbsp finely grated lemon zest
• 1 tbsp lemon juice
• 1 tsp lemon extract
• 1 1/2 cup fresh blueberries

Instructions

1. Whisk all-purpose flour, pastry flour, baking soda, cream of tartar and salt in a medium bowl.
2. Beat sugar and butter in a mixing bowl with an electric mixer on medium-high speed until light and fluffy. Add egg, lemon zest, lemon juice and lemon extract; beat until blended. Gradually add the flour mixture, beating on low speed just until combined. Refrigerate, covered, for 30 minutes.
3. Preheat oven to 375°F. Line 2 large baking sheets with parchment paper or nonstick baking mats.
4. Roll the dough into 36 balls (about 2 level teaspoons each) with moistened hands. Gently press to flatten slightly, then place 2 inches apart on the prepared baking sheets. Place 3 blueberries on top of each cookie.
5. Bake, 1 batch at a time, until puffed and lightly brown around the edges, 8 to 10 minutes. Let cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.