BLUEBERRY COOKIES
Here's a recipe from Upstate New York. Very simple to make and my family really enjoys them.
Provided by Pamela Cristaino
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet.
- Sift together flour, baking powder and salt.
- In a large bowl, cream butter or margarine with sugar. Beat in eggs and lemon flavoring. Mix in milk and flour mixture alternately in three parts, starting with the milk. Gently mix in blueberries.
- Drop batter by tablespoons onto prepared sheets 1 1/2 inches apart.
- Bake 12 to 15 minutes.
Nutrition Facts : Calories 251.9 calories, Carbohydrate 39 g, Cholesterol 52.1 mg, Fat 9 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 5.3 g, Sodium 152.2 mg, Sugar 18.5 g
BLUEBERRY DROP COOKIES
A delicious alternative to chocolate chip cookies.
Provided by Brianna
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Yield 48
Number Of Ingredients 10
Steps:
- In a large mixing bowl, cream the shortening, sugar, egg, milk, almond extract and lemon zest. Mix well after the addition of each ingredient. Combine the flour, baking powder and salt; blend into the sugar mixture. Fold in the blueberries. Cover and chill for 4 hours.
- Preheat oven to 375 degrees F. Drop dough by teaspoonfuls onto ungreased cookie sheets, about 1 1/2 inches apart.
- Bake 12 to 15 minutes in the preheated oven. Let the cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Nutrition Facts : Calories 58.2 calories, Carbohydrate 8.7 g, Cholesterol 4 mg, Fat 2.3 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 0.6 g, Sodium 46.7 mg, Sugar 4.5 g
FRESH BLUEBERRY DROP COOKIES
Make and share this Fresh Blueberry Drop Cookies recipe from Food.com.
Provided by ratherbeswimmin
Categories Drop Cookies
Time 32m
Yield 2 1/2 dozen
Number Of Ingredients 10
Steps:
- In a mixing bowl, beat margarine and sugar until fluffy texture.
- Add eggs, lemon rind, and vanilla; beat until combined.
- In another bowl, add the flour, baking powder, and salt; stir to combine.
- Beat flour mixture into creamed mixture alternately with milk.
- Fold in the blueberries.
- Drop dough by teaspoonfuls onto a greased cookie sheet.
- Bake at 375° for 10-12 minutes.
- Transfer cookies to a wire rack to cool.
Nutrition Facts : Calories 1290.6, Fat 61.4, SaturatedFat 12, Cholesterol 176, Sodium 1244, Carbohydrate 169.2, Fiber 4.2, Sugar 86.5, Protein 18
SOFT BLUEBERRY BUTTON COOKIES
I have fond memories of picking blueberries and enjoying icy cold lemonade at my aunt's house. This cookie is an attempt to marry those two flavors and memories. -Renee Murby, Johnston, Rhode Island
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 2-1/2 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a large bowl, cream butter, sugars and lemon zest until light and fluffy. Beat in egg. Beat in yogurt, juice and extract until blended. In another bowl, whisk flour, cinnamon, baking powder, salt and baking soda; gradually beat into creamed mixture., Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Press four blueberries into each cookie to resemble a button., Bake until edges begin to brown, 13-15 minutes. Remove from pans to wire racks to cool slightly., In a small bowl, mix glaze ingredients until smooth. Spoon over warm cookies. Let stand until set. Store in airtight containers.
Nutrition Facts : Calories 114 calories, Fat 4g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 74mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON BLUEBERRY DROP COOKIES
Simple to mix, quick to bake, attractive & delicious. I made these for my neighbor's garden party open house and got several requests for the recipe.
Provided by Patricia J.
Categories Drop Cookies
Time 25m
Yield 2 DOZEN
Number Of Ingredients 11
Steps:
- Preheat oven 375 f. prepare baking sheets either by using spray or parchment paper.
- toss the blueberries with 1 tablespoon of flour to coat.
- using an electric mixer, beat the sugar and butter until light and fluffy. on medium speed, beat in the egg, lemon juice and peel.
- combine the dry ingredients together and add to the creamed mixture using low speed and continue until a soft dough forms.
- very carefully add the blueberries so that none are brused.
- using a small scoop, drop the cookies 2 inches apart onto the prepared baking sheets and bake for 10-12 minutes. after half time, switch positions of the baking sheets and continue to bake until golden on top and lightly browned around the edges.
- cool on racks and store in tins or zip-lock bags in the refrigerator.
- makes 2 dozen.
Nutrition Facts : Calories 1344.7, Fat 50, SaturatedFat 30.1, Cholesterol 227.8, Sodium 1442.9, Carbohydrate 210.4, Fiber 5.4, Sugar 107.9, Protein 17.5
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