Happy Tuesday!  It’s almost summer and I’m back … with another way to use my new favorite lemon secret sauce!  I’m kind of hung up on berries and lemon right now, but I promise that I’ll be moving on to Nutter Butter cookies, chocolate, cupcakes or some other sweet thing 😉  I’m sure that these Lemon Berry Butter Cookies will put a smile on your face!  The lemon flavor provides a little tang … crystal sugar give the cookies a great crunch and the berries are juicy bites of springtime!

Baking or dessert making has not been happening too much around here lately.  Do you find that you have too many projects and never enough time?  We have unfinished projects up the wazoo!   I’ve been sewing, doing a little gardening, organizing, cleaning and painting.  Our painter (me) finally showed up … as the hubby would say.  I do the painting, because I’m picky … not perfect … just picky about the way the hubby (or anyone else) paints 😉  My biggest problem is that I put off doing the painting … I’d rather bake, do laundry or shop … anything other than paint!

Maybe I should stop painting and start exercising, because I ate waaaay too many of these cookies!  Actually, I ran out of paint and need to buy more … have to do two more doors and our bedroom will finally be done!

Lemon Berry Butter Cookies

• 1 cup butter, softened
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla bean paste (or extract)
• 2-3/4 cups flour
• Crystal sugar for rolling
• 1 to 2 cups of berries (I used blueberries and raspberries)
• Lemon Secret Sauce (click here for recipe)

1. Make lemon sauce and place in the refrigerator.  (You will probably not use all of it.)
2. Preheat oven to 350°F.  Line baking sheets with parchment.
3. In a large bowl, use a mixer to cream butter and sugar.
4. Add egg and vanilla, beat well.
5. Add about half of the flour and beat well, add remaining flour and beat well.
6. Roll dough into 1″ balls, roll dough in crystal sugar and place on prepared baking sheets about 2″ apart.
7. Bake 11 -13 minutes.  The bottom of the cookies will be light golden brown.  Remove cookies from oven, let sit on baking sheet for a few minutes, then transfer to a cooling rack and cool completely .   Makes 36 – 40 cookies.
8. Frost cookies with lemon sauce, top with a few berries and serve.

Note:  Refrigerate any remaining frosted cookies, beware that they may become slightly soft (but still yummy).  The cookies are best when served immediately.  Son#3 is not a fan of lemon … he loved the cookies before they were frosted!

In the past, I’ve shared that we always have some D.I.Y. project going on.  One of the recent ones was a nightstand with storage for me.  We found this small three drawer dresser at a local Salvation Army Thrift Store that was $40 and came with a desk.  We bought it, didn’t need the desk … so we donated it back to the store.   I may be the painter in the family, but the hubby is the wood and furniture refinisher!  He sanded it, stained it black, rubbed it with steel wool to allow some of the original color to show thru and added new hardware.  I now have a new bed side table, recycled a perfectly good piece of furniture and helped out a great charity 🙂

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