Lemon Blueberry Cookies

I made these up the other day when I really wanted cookies but we had like nothing in the house, and Campus Cookies had closed for the Summer.  I found some random things that we typically always have on hand:

...also remembering the delicious Lemon Blueberry cake from Our Daily Bread, I decided this was awesomeness waiting to happen (and it was).

Ingredients:

1 batch of sugar cookie dough (you can make this from scratch from whatever recipe you prefer, or be lazy like me when hungry and prepare a mix)

2 lemons (this may change depending on how big your batch is. Remember, I hate measuring when cooking, and I rarely, if ever, do.)

2 cups of blueberries (same comment as above. Also, this probably will taste better using fresh fruit, but all I had at the time was frozen..)

Directions:

Prepare cookie dough.  Zest 2 (or however many you prefer) lemons and stir zest into dough.  If the dough doesn't taste lemony enough to your liking you can always use a squeeze or 2 of said lemons; it really just depends on how much lemon you like.  I added an extra squeeze of juice because when it comes to citrus, I believe you can never have too much.  That's the Floridian in me, for sure.  Next mix in the blueberries.  Add as many as you like, really.  Be careful not to mash them too hard (gently mix them in) unless you want purple cookies.. and hey, maybe that's what you want, and if so I say go for it and mash away.  Cook according to sugar cookie recipe.  My mix said 375 degrees F but perhaps yours says something different.  Cook until golden but not burnt.  No one likes burnt cookies. :)

NOM!