Every Monday night this summer, tune in to our Facebook page to learn a couple great new recipes by chef Rob Scott! He will walk you through from beginning to end, so have your ingredients ready! Join us at Facebook.com/TewksburyLib

This week, we will be learning how to make Blueberry Muffin Cookies with a Lemon Glaze and a Kit Kat Milkshake!

To make these recipes, you will need: 
Cookies: 2 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon salt, ¾ cup unsalted butter softened to room temperature, ¾ cup granulated sugar, ¼ cup packed light or dark brown sugar, 1 large egg at room temperature, 1 ½ teaspoons pure vanilla extract,  2 teaspoons lemon zest, 2 tablespoons fresh lemon juice, ¼ cup milk, 2 cups fresh or frozen blueberries – about 1 1/2 6 ounce packages, Optional for a little crunch: coarse sugar. For the glaze: ¾ cup confectioners’ sugar, 2 tablespoons fresh lemon juice, ½ tablespoons half-and half, heavy cream, or milk
Milkshake: 1 Kit Kat bar, 2 cups vanilla ice cream, ½ cup milk, 1 teaspoon vanilla extract, Hershey’s chocolate syrup, Whipped cream