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Preheat oven to 350 degrees F. Line a baking sheet with parchment
paper or a Silpat baking mat and set aside.
2. In a small bowl, rub the granulated sugar and lemon zest
together, using your fingers, until fragrant. Using a mixer, beat
together butter and sugars until creamy. Add in lemon pudding
mix, eggs, and vanilla extract. In a medium bowl, whisk together
the flour, baking soda, and salt. Add the dry ingredients to the wet
ingredients and mix until just combined. Stir in the dried
blueberries and white chocolate chips.
3. Drop cookie dough by rounded tablespoons onto prepared
baking sheet. Bake for 10 minutes, or until slightly golden around
the edges and set. Remove cookies from oven and let cool on
baking sheet for two minutes. Transfer to a cooling rack and cool
completely.
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