Luscious Mini Blueberry Lemon Cookie Bars with White Chocolate Drizzle

Instructions:

1. Preheat and prepare pan:
   Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper or grease lightly.
2. Make the cookie dough:
   Cream butter and sugar until light and fluffy. Beat in egg, vanilla, lemon juice, and zest until fully combined.
3. Add dry ingredients:
   In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix into the wet ingredients to form a soft dough.
4. Fold in mix-ins:
   Gently fold in blueberries and white chocolate chips, taking care not to crush the berries.
5. Bake:
   Spread the dough evenly into the prepared dish. Bake for 28–32 minutes, or until golden and a toothpick comes out clean.
6. Cool and drizzle:
   Cool completely. Melt extra white chocolate (with coconut oil if using) and drizzle over the top.
7. Slice and serve:
   Cut into 16 squares. Serve at room temperature or slightly chilled for a firmer texture.

Variations:

• Swap white chocolate chips for lemon-flavored chips or chopped macadamias for added crunch.
• Use frozen blueberries (do not thaw) if fresh are unavailable—just add a few minutes to the bake time.
• Add a dash of almond extract for a subtle nutty background note.

Tips:

• Zest the lemons before juicing for best results.
• For sharp drizzle lines, use a piping bag or a zip-top bag with the corner snipped.
• Store chilled in an airtight container for up to 5 days.

These cookie bars are a celebration of citrus and summer berries, and the drizzle is the perfect finishing touch—sweet, creamy, and visually striking.