About eight years ago, my parents planted a couple blackberry bushes in their backyard. The blackberry bushes seemed quite pleased with their new living situation, and not long after, presented my family with several juicy blackberries. Over the years, if I may continue personifying blackberry bushes, their generosity has grown to the point of producing enough blackberries throughout the month of May to make a whole pie or two.
So, for the last eight years, May has been blackberry month for my family. Blackberry month, always an exciting time, is filled with blackberry pancakes, blackberry cheesecakes, blackberries on cereal, and sun-warmed blackberries straight off the vine. And into my mouth.
Coincidentally, at this time there is usually a fair amount of lemons leftover from my parents’ equally happy lemon tree, which, in a fit of joy (I can only assume) tends to overproduce lemons around December or January and keeps them ready to pick for months afterward.
Yes, even now there are buckets of lemons in the process of being made into lemonade, frozen in ice cube trays, and baked into pies.
Now, how could I not take advantage of this incredelicious pairing of flavors? Lemon and blackberry just go together so well. I suppose that’s why all those blackberry cheesecakes and pies also include lemon in the ingredients list!
Inspired by blackberry month and the sweet, summery flavor of lemon, I decided to roll out this cookie. The flavors are so fresh and bright, it’s definitely not your ordinary sugar cookie. Besides, with whole wheat flour and Greek yogurt, it’s delicious and a worthwhile indulgence!
Ready to celebrate blackberry month with me?
Lemon –Blackberry Swirl Cookies
1 ½ c. white whole wheat flour
½ c. all-purpose flour
1 tsp. baking soda
¼ tsp. cream of tartar
¼ tsp salt
¾ c. sugar
Zest of one lemon
1 tsp. lemon extract
¼ c. nonfat plain Greek yogurt at room temperature
¼ c. butter, softened
13 large blackberries, smashed to a pulp
Preheat the oven to 350 degrees F. and line two large baking sheets with parchment paper.
Whisk flours, baking soda, cream of tartar and salt together in a large bowl.
In another bowl, whisk sugar, lemon zest and extract, Greek yogurt, and softened butter together until well combined.
Mix wet ingredients into the dry ingredients to form a ball of dough. On a clean, lightly floured surface, roll out the dough into a large, ¼” thick rectangle. Spread the smashed blackberries across the surface of the dough. Roll up the dough tightly, starting at one of the long ends. Slice the dough into ¼” thick cookies and place at least 1 ½” apart on the parchment paper.
Bake for 9-11 minutes, until set and soft but not browned on top.
Cool on a wire rack and enjoy!