Blueberry Rhubarb Meringue Pie Cookies

Blueberry rhubarb meringue pie flavors come to life in the form of irresistible cookies. The tanginess of rhubarb, the burst of blueberries, and a hint of lemon zest are all nestled in a buttery cookie base in these cookies.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/4 cup blueberries, fresh or frozen
• 1/4 cup rhubarb, finely diced
• 1 teaspoon lemon zest
• 1/2 teaspoon vanilla extract
• 2 egg yolks
• 1/4 cup powdered sugar for dusting

Instructions:

Preheat the oven to 350F 175C and line a baking sheet with parchment paper

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy

Add the egg yolks one at a time, mixing well after each addition

Stir in the vanilla extract and lemon zest

Gradually add the flour and salt to the wet ingredients, mixing until a dough forms

Gently fold in the blueberries and diced rhubarb until evenly distributed in the dough

Using a cookie scoop or spoon, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart

Bake in the preheated oven for 12-15 minutes, or until the cookies are lightly golden around the edges

Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

Once the cookies are completely cool, dust them with powdered sugar for a touch of sweetness

Serve and enjoy these delightful Blueberry Rhubarb Meringue Pie Cookies