Blueberry Lavendar Shortcake Cookies

By Texaschef11

Ingredients

• * 12 ounces blueberries (about 2 cups)
• * 1-2 teaspoons freshly squeezed lemon juice
• * 1/2 teaspoon lemon zest
• * 1/2 cup plus 2 Tablespoons granulated sugar
• * 2 cups all-purpose flour
• * 2 teaspoons baking powder
• * 1/2 teaspoon kosher salt
• * 1 teaspoon dried lavender, divided
• * 3 ounces (6 Tablespoons) cold, unsalted butter, cut into small pieces
• * 2/3 cup heavy cream, plus more as needed
• * coarse sugar, for sprinkling

Preparation

Step 1

Preheat the oven to 375. Line 2 baking sheets with parchment paper.

Combine the blueberries, lemon juice, and 2 Tablespoons of granulated sugar in a medium bowl. Set aside.

Whisk together the flour, remaining sugar, baking powder, 3/4 teaspoon of the lavender and salt in a large bowl. Using a pastry cutter, cut in the butter to the flour mixture until coarse crumbs are formed. You can also use your fingers. Stir in the heavy cream until the dough starts to come together, then gently fold in strawberries. Add more heavy cream if the dough is still crumbly and doesn't come together, 1 Tablespoon at a time.

Using a 1-1/2 inch cookie scoop, drop dough onto cookie sheets, evenly spaced apart. Sprinkle with coarse sugar and the remaining lavender. Bake for 22-27 minutes, or until cookies are golden brown. Transfer to a wire rack to cool completely. The cookies are best eaten the same day.