Blueberry Lemon Cookie Bars with White Chocolate Drizzle
Ingredients For the Cookies: 1/2 cup unsalted butter, softened 3/4 cup granulated sugar 1 large egg 1 teaspoon vanilla extract Zest of 1 lemon 1 tablespoon fresh lemon juice 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 cup fresh blueberries
For the White Chocolate Glaze: 1/2 cup white chocolate chips 2 tablespoons heavy cream
Directions 1.Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg, vanilla extract, lemon zest, and lemon juice, mixing until fully combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Gently fold in the fresh blueberries, being careful not to crush them.
2. Add dough onto the prepared baking sheet. Flatten slightly with the back of a spoon or your fingers. Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set. Allow to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
3.In a small microwave-safe bowl, combine the white chocolate chips and heavy cream. Microwave in 15-second intervals, stirring in between, until the chocolate is fully melted and smooth.
4.Drizzle the white chocolate glaze over the cooled mixture. Garnish with fresh blueberries and a sprinkle of lemon zest for a vibrant finish. Allow the glaze to set before serving.
