My family. My faith. My friends. My home. My education. My life. There is so much I am grateful for. There is so much that brings me hope and happiness. However, remembering these things becomes harder when the world is becoming more and more gloomy.
The world is not ending, but that’s not what scares me. What scares me is knowing that someone’s world is ending. As a child says goodbye to his parent or a teacher says good bye to his student—that person’s world is ending. Any opportunity for someone to experience pain brings me pain. My empathy has become a weapon; it overwhelms me.
However, I am also a very optimistic person. I focus on the good. I remain positive. I reflect on all that I have and all that I can do.
Though uncertainty fills every corner, I have found peace in the little things. Watching the sunshine from my window. Opening a FaceTime call from a friend. Thinking about my future.
Life doesn’t follow a plan, but your life can be one of beauty if you clean your glasses and try to see it.
I don’t want my blog to become a cold corridor only discussing the current pandemic, but this experience has made the writer in me blow; it’s forced me to open my book and write my feelings, my reflections.
I’ve also been able to bake. Exploring recipes, sharing bites, and dropping flour has helped me navigate through this experience—and I thank you for being here on this journey.
Now, let’s have some blueberry lemon cookies. They’re soft and tender. Light and luxurious. Happiness and hope.
Lemon Blueberry Cookies
- 2-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup (1.5 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 and 1/2 teaspoons vanilla extract
- 2 teaspoons lemon zest
- 2 Tablespoons fresh lemon juice
- 1/4 cup milk
- 2 cups fresh or frozen blueberries
- 4 tablespoons powdered sugar
- 1 tablespoon cream
- 1-1/2 tablespoon lemon juice
- Begin by pre-measuring all of the ingredients. This will ensure the mixing process occurs smoothly.
- Gently combine flour, salt, and baking powder.
- In another bowl, beat sugars and butter together.
- Slowly add the egg, vanilla, lemon zest, and lemon juice.
- Stir in flour mixture and milk until just combined.
- Fold in blueberries very gently, as they can burst.
- Place in fridge for 30 minutes and up to 3 days.
- Roll into balls and bake for 15-20 minutes. The bottoms cook fast so keep your eye out.
- Once out of the oven, allow to cool and mix cream, powdered sugar, and lemon juice. Drizzle glaze over the cookies and allow to rest.
- Recipe from here.
- Store cookies in fridge if you intend to save them.
- You can skip the glaze, but it does add a lot of love to these cookies.