Lemon Blueberry Cookies Food

LEMON BLUEBERRY COOKIES

Steps:

• Preheat oven to 375 degrees.
• Like a cookie sheet with parchment paper and set aside.
• In a large mixing bowl combine the butter and sugar.
• Using an electric mixer beat at medium until well incorporated and fluffy.
• Beat in egg yolks and lemon peel.
• Sift into a medium mixing bowl the flour, cornstarch, baking powder and salt.
• Add flour mixture 1/2 cup at a time to the butter mixture, mixing on low speed until just crumbly.
• Stir in blueberries*.
• Place dough on lightly floured surface, divide in half.
• Knead each half until dough holds together.
• Using your hands form 16 balls out of each half.
• Place the first 16 evenly on the parchment lined cookie sheet.
• Take a glass, dip it in sugar and press each ball to 1/4 inch thickness.
• Bake for 12 to 14 minutes, or until cookies are JUST golden around the edges.
• Repeat with second half.
• *You can also use dried cranberries or cherries for these cookies.

ALMOND BLUEBERRY COOKIES

Steps:

• Preheat the oven to 375 degrees F.
• In a medium bowl, combine flour, baking powder, and salt. In another medium bowl, cream together the butter and sugar using a hand mixer. Add egg and beat to incorporate. Add milk, almond extract, and lemon zest. Stir the dry ingredients into the wet ingredients. Fold in the almonds, then the blueberries. Chill the dough in the refrigerator for 30 minutes. Preheat the oven to 375 degrees F. Using two small spoons, dollop mix onto cookie sheets. Bake until golden brown around the edges, about 15 minutes. Cool the cookies on a wire rack. Save in a storage container to take to the picnic.
• Note: This recipe has been updated and may differ from what was originally published or broadcast.

BLUEBERRY-LEMON CEREAL COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk flour, cornflakes, rice cereal, oats, baking soda, and salt together in a large bowl.
• Beat canola oil, sugars, vanilla, egg, and lemon zest in a separate bowl until well blended. Stir in dried blueberries. Add to the dry ingredients and stir to combine.
• Drop tablespoonfuls of dough 2 inches apart onto insulated cookie sheets.
• Bake in the preheated oven until just starting to brown, 10 to 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

LEMON-BLUEBERRY CHEESECAKE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking pans with parchment paper.
• Beat cream cheese thoroughly in a bowl until smooth. Add egg and mix until well blended. Add sugar cookie mix and lemon extract; stir until dough is well incorporated. Gently fold in blueberry chips.
• Drop tablespoonfuls of dough 2 inches apart onto the prepared baking sheets. Lightly pat down each cookie dollop.
• Bake in the preheated oven until edges are lightly golden, 9 to 12 minutes. Let cool.

LEMON BLUEBERRY COOKIES

Steps:

• 1. Preheat oven 375. Line cookie sheet with parchment paper or spray cookie sheet.
• 2. Combine butter and sugar in large bowl, beat @ med till fluffy. Beat in egg yolks and lemon peel.
• 3. Combine flour,cornstarch,baking powder and salt in med bowl.Gradually add flour to butter mixture, Beat @ low just til crumbly. Stir in blueberries.
• 4. Using your hands form dough into a ball. On a sheet of wax paper knead dough til it holds together.Divide the dough in 1/2.
• 5. Form each 1/2 into a disc shape, cut into 1/4ths. Roll each quarter into a disc, again cut into 1/4ths. Each 1/2 will now give you 16 pieces.32 cookies total.
• 6. Roll each piece into a ball and place 2" apart on cookie sheet
• 7. Flatten each ball with a glass dipped in sugar.
• 8. Bake @ 375 for 12-14 min or until cookies are lightly browned around the edge

LEMON BLUEBERRY DROP COOKIES

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.

CHEWY LEMON BLUEBERRY COOKIES RECIPE - (3.9/5)

Steps:

• Preheat oven to 350°F. In a medium-sized bowl mix together the flour(s), baking soda, (baking powder if making the cakey version) and salt. Set aside. In the bowl of a stand mixer beat both kids of sugar and butter until light and fluffy, about 5 minutes. Add the egg yolk (or eggs, if making cakey version), beat until very well combined, about 3 minutes. Add the lemon juice and sour cream, mix until well combined. Sprinkle the dry ingredients over the wet ingredients, stir until just combined. Gently stir in the blueberries. Using a cookie scoop, scoop golf ball sized mounds onto a cookie sheet that has been covered with parchment paper (if making cakey version, chill for 20 to 30 minutes prior to baking or they will spread too much. Chewy version does not need to be chilled). Bake at 350°F for 12 to 16 minutes or until the top just starts to turn a very light golden brown. Immediately slide the parchment onto the counter, allow the cookies to cool to room temperature.