I realize it’s the opposite of Christmas comfort food but… the lemon-blueberry taste combo just never gets old. (You may recall I made blueberry lemon cupcakes for my birthday back in the summer.)

Oh summer, how I miss you and your heat and lack of holidays and abundance of free time…

That was the week of my breakup and I was a hotass mess. I tend to create the very best baked goods at such moments. It’s kind of like how the physical stress of yoga drives you into this state of mental clarity. The mental stress of life in general seems to drive me into a state of culinary clarity. I can see it now…

How One Girl Lost Her Mind and Found Herself in the Kitchen: The Katie Levans Story

You’d all read it, right? I suppose you already are… Done. Find me an agent.

WHAT am I talking about?

Cookies.

So lemon-blueberry anything is the shit. Period. (Mitch says “period” almost any time she speaks a sentence with a period at the end. She’s like a telegram.) So when I decided to make lemon cookies as part of the 12 Days and I also had freeze-dried blueberries on hand, I knew exactly how that story would end.

I used a basic vegan lemon sugar cookie recipe and added my blueberries. A note about that damn recipe: I don’t know who decided to call for 1/3 CUP lemon zest, but it is not possible to get that much. I used as much was available from the four lemons I used to get the required 3 tablespoons of lemon juice. It would take approximately one million lemons to make 1/3 cup lemon zest, give or take.

I have big plans to make a lemon cream cheese frosting and turn these babies into little sandwiches. No I will not save you any.

Don’t EVEN steal my book idea, you jerks. I’ll write the proposal. One day. Maybe. In my “free” time. When I’m not busy self medicating with cookies.

Day 1: Gingerbread cookies

Day 2: Mint chocolate-dipped shortbread

Day 3: Toasted coconut biscotti

Day 4: 11th hour PB apple cookies 

Day 5: Apple sugar cookies