Blueberry Shortcake Cookies


2 cups fresh or frozen blueberries 1/2 teaspoon kosher salt
1 teaspoon fresh lemon juice 6 tablespoons cold unsalted butter, cut into small pieces
1/2 cup plus 1 tablespoon sugar 1 cup organic low-fat blueberry yogurt
2 cups flour Extra sugar to dust on top of cookies
2 teaspoons baking powder


Preheat oven to 375 F. Combine blueberries, lemon, and 2 tablespoons of sugar. Set aside.

In a large bowl, whisk together flour, baking powder, salt, and remaining sugar. Cut in the butter until you have coarse crumbs. Stir in yogurt. Fold berry mixture into yogurt mixture. Using a 1 1/2 inch scoop, place scoops of dough onto cookie sheet 2” apart. Dust with sugar and bake for 20-25 minutes or until golden brown. Cool on cookie rack. Makes 3 dozen cookies.