*If using fresh blueberries, chill the dough for 15 minutes before baking. If using frozen berries, you can bake immediately
- Salted vs. unsalted: When it comes to baking with butter, most often bakers tell you to bake with unsalted to you can control the salt level. I actually prefer to bake with salted butter because I think it helps to balance the sweetness better, but you can really use whatever you have on hand.
- Let the butter cool: After microwaving it to melt, you want to allow the butter about 5 minutes to cool slightly so you don't accidently cook the egg yolk!
- Zest first: Since you need both the zest and juice from a lemon, it's easier if you zest it first
- Measure properly: Using a kitchen scale helps to eliminate the margin or error when it comes to measuring.
- Cool on the tray: These tart lemon blueberry cookies are on the softer side, so they need to rest on the tray after baking for at least 8 minutes before you transfer them so you don't end up with a big mess.
- Glaze if desired: For added flavor you can whisk up a lemon glaze to drizzle on top. Just mix 1/4 cup powdered sugar with a pinch of salt and a few teaspoons of fresh lemon juice until it's thick but pourable.
- Storing: Keep leftovers in an airtight container at room temperature for up to 4 days