Blueberry Lemon Cookies

1 ½ cups Butter

1/2  cup Granulated White Sugar

1 1/2 cups Brown Sugar

2 boxes (3.4 oz) Instant Lemon Pudding, dry

4 eggs

2 teaspoons Vanilla

2 teaspoons Baking Soda

4 1/2 cups Flour

½ cup White Chocolate Chips

Fresh or Frozen Blueberries- I just poke a few in the batter just before cooking.

Glaze

4 T Butter

5 drops lemon essential oil (may be omitted)

4 cups powdered sugar

Juice of 2 lemons

1 teaspoon lemon zest (may be omitted)

Instructions

1. Preheat oven to 350 degrees, adjust the oven racks to the middle position and line baking sheet with parchment paper.
2. Whisk the flour, baking soda in a small bowl and set aside.
3. Cream together the butter and both sugars on medium speed until light and fluffy, about 3 minutes.
4. Add the dry pudding mix and mix.
5. Beat in the eggs, one at a time, and then mix in the vanilla.
6. Using 2 heaping tablespoons per cookie, roll the dough into balls and place them onto a cookie sheet, spacing them at least 2 inches apart, Poke in blueberries
7. Bake until the cookie edges are just turning golden brown but the middles are still quite pale, about 11-12 minutes.
8. Cool the cookies on the baking sheet and then transfer to a wire rack.
9. Once cookies are cool, mix the powdered sugar and lemon juice together. Depending on your desired consistency, you can add more or less powdered sugar.
10. Drizzle glaze on top of cookies and let sit until glaze has hardened.
11. Store cookies in an airtight container or freezer.

Note-you don’t need to make the pudding, just add in the dry pudding mix. These cookies will stay soft for 3-4 days. Store in an air-tight container on the counter.

Enjoy!