Two years ago I decided I had to have a lemon tree. Not a big decision if one lives in Florida, California, or maybe Hawaii, but I live in Boise, Idaho. Not exactly a mecca for citrus! I knew it to be an impossible dream since I had no green house and winters in my area drop to the teens.
Growing up in Southern California I remembered the smell of those lovely blossoms; the delicate fragrance floating on the wind and perfuming the air. So I threw caution to the wind and went to the most logical place I could think of to buy lemon trees in Boise; ordering one on Amazon, with an orange tree as well for good measure!
It has been two years now and my poor Tim has paid the price. During the winter the trees remain indoors under the grow lights, but once the weather begins to change, off go the lights and the trees go outside during the day and inside at night. I baby those trees like they were finest gold. Tim does all the heavy lifting. In and out, in and out, all summer long. I am glad Tim is such a great sport, though secretly (sometimes not so secretly), I think he wishes they would wither up and die!
Monetarily those citrus trees are certainly not worth it, but the pleasure and joy they bring with the smell of those blossoms far exceeds anything money can buy.
Lemon Blackberry Tea Cookies
Lemon Blackberry Tea Cookies are sure to please. The lemon infused cookie is soft on the inside with a crispy outside. A pool of blackberry preserves adorning its center. White Chocolate adds the final decadent touch. Great for summer, lemonade and outdoor picnics. The best part is how easy they all come together.
- 1 cups all-purpose flour
- ½ cups oat flour
- ½ cup whole wheat flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
- ½ cup (1 stick) unsalted butter, room temperature
- 1 cup raw sugar
- 1 large egg
- 1 tbsp Grand Marnier (or 1 teaspoon pure vanilla extract and 2 tsp milk)
- ½ cup blackberry preserves
- ½ cup white chocolate melts (or white chocolate chips and 1 tsp butter)
- Preheat oven to 350 degrees.
- In a medium bowl, whisk together flours, baking soda, salt, and lemon zest.
- In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy.
- Add egg, Grand Marnier (or vanilla and milk), and lemon juice and beat until combined.
- With mixer on low, beat in flour mixture.
- Scoop dough with cookie scoop or by heaping tablespoons, 1 inch apart, onto two baking sheets.
- Press slight indentation into center and add 1 tsp blackberry preserves.
- Bake until edges are golden, 15 to 18 minutes, rotating sheets halfway through.
- Let cool 5 minutes on sheets.
- Meanwhile place White Chocolate (is using chips add butter) into small microwave safe dish and microwave on 50 % power for 25 seconds. Stir, if not melted, continue to microwave 15 seconds at a time, till chocolate is completely melted with a smooth consistency.
- once cookies have cooled for 5 minutes, lightly drizzle chocolate over cookies. Cool completely so chocolate will harden.
Adapted from Glazed Lemon Cookies by Martha Stewart
Lemon Blackberry Tea Cookies shared with:
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Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”