Blueberry Pretzel Cookies Food

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BLUEBERRY PRETZEL DESSERT



Blueberry Pretzel Dessert image

I received this recipe from my sister-in-law many years ago, and it's been requested by my daughter for her birthday more than 20 times!-Janet Akey, Presque Isle, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 12-15 servings.

Number Of Ingredients 8

1-1/2 cups crushed pretzels
1/2 cup sugar
1/2 cup butter, melted
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed
2 cans (21 ounces each) blueberry pie filling
Additional whipped topping, optional

Steps:

  • In a large bowl, combine the pretzels and sugar; stir in butter. Press into a 13-in. x 9-in. dish; set aside. In a large bowl, beat the cream cheese and confectioners' sugar until smooth. , Fold in whipped topping. Spread over the crust. Top with pie filling. Cover and refrigerate for 30 minutes or until serving. Garnish with whipped topping if desired.

Nutrition Facts : Calories 280 calories, Fat 14g fat (10g saturated fat), Cholesterol 33mg cholesterol, Sodium 247mg sodium, Carbohydrate 36g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.

BLUEBERRY COOKIES



Blueberry Cookies image

Make and share this Blueberry Cookies recipe from Food.com.

Provided by Nancy Van Ess

Categories     Drop Cookies

Time 4h15m

Yield 48 serving(s)

Number Of Ingredients 10

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup vegetable shortening
1 cup sugar
1 large egg
1/4 cup milk
1 teaspoon almond extract
1 1/2 teaspoons lemon zest, grated
1 cup blueberries

Steps:

  • Combine flour, baking powder and salt.
  • In a large bowl, cream the shortening and sugar.
  • Beat in the egg.
  • Beat in the milk, almond extract and lemon rind.
  • Gradually blend in the dry ingredients.
  • Fold in the blueberries.
  • Cover and chill for at least 4 hours.Preheat oven to 375°.
  • Drop dough by spoonfuls about 1-inch apart onto ungreased cookie sheets.
  • Bake for 12-15 minutes, until pale golden.
  • Transfer to wire racks to cool.
  • NOTES: Canned or frozen blueberries can be used, but fresh gives the best results.

Nutrition Facts : Calories 58.4, Fat 2.4, SaturatedFat 0.7, Cholesterol 4.6, Sodium 41.6, Carbohydrate 8.7, Fiber 0.2, Sugar 4.5, Protein 0.7

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