How to make it

  • Preheat oven to 350 degrees.
  • Sift together first 3 ingredients into a large bowl. Set aside.
  • Prepare glaze: Add half of the lemon zest (1/2-1 tsp) and juice from lemon to 3/4 C confectioner's sugar, mixing well. Add more sugar as needed to thicken glaze to drizzle over cookies.
  • In a large mixer bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add instant pudding, mixing well. Add eggs and lemon extract, mixing until well blended. Add remaining (1/2-1 tsp) lemon zest. Scrape down sides of bowl as necessary. Slowly add flour, mixing well. Stir in the pecans and blueberries, blending well.
  • Using a standard ice cream scoop (2 oz), or rounded spoonful, drop dough on to an un-greased cookie sheet
  • For 2 oz cookie, bake at 350 degrees for 16-18 minutes. For rounded tablespoon-sized cookies, bake 12-14 minutes. After one minute, transfer from pan to wire rack to cool.
  • Drizzle lemon glaze over cookies when completely cooled.

Reviews & Comments 4

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    " It was excellent "
    windy1950 ate it and said...
    This sounds so refreshing ;-) High Fives!!
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    " It was excellent "
    jett2whit ate it and said...
    A lemony bite of goodness! Mmmmm
    Was this review helpful? Yes Flag
    " It was excellent "
    karlyn255 ate it and said...
    this looks yummy. Thanks
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  • 22566 8 years ago
    A bite of Sunshine in a cookie.

    Thank-you for this very nice recipe.

    Wishing you a good day.

    Kind Regards

    Was this review helpful? Yes Flag

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