Soft Blueberry Button Cookies Food

SOFT BLUEBERRY BUTTON COOKIES

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.

SUPER CHOCOLATEY BUTTONS

Steps:

• Position racks in the lower and upper third of the oven. Line 3 baking sheets with parchment or silicone mats. (If you don't have 3 pans, simply cool the pan between batches.)
• Put the butter, unsweetened chocolate and 4 ounces semisweet chocolate in a medium microwave-safe bowl. Heat at 75 percent power in the microwave until soft, about 2 minutes. Stir and heat again until melted, up to 2 minutes more. (Alternatively, put the chocolates and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)
• Stir the granulated and light brown sugars and vanilla into the chocolate mixture with a wooden spoon. Add the eggs and buttermilk and beat vigorously until thick and glossy.
• Whisk together the flour, 1/2 cup cocoa and the salt in another bowl. Add them to the egg mixture and stir until just mixed. Stir in the remaining chip-size semisweet chocolate. Cover and refrigerate the dough until firm enough to scoop, about 1 hour.
• Roll the dough into scant 1 tablespoon (about 3/4 inch) balls and place 1 inch apart on the baking sheets. Refrigerate until firm, about 1 hour.
• Preheat oven to 350 degrees F.
• Put the remaining 1/2 cup cocoa powder and the confectioners' sugar in two separate bowls for rolling. Roll the dough balls in the confectioners' sugar, then in the cocoa powder and place on the baking sheets. Bake until the cookies set but are soft and fudgy on the inside, 10 to 12 minutes.
• Cool the cookies on the baking sheets for 5 minutes, and then transfer to a rack to cool completely.

BLUEBERRY DROP COOKIES

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.

BLUEBERRY COOKIES

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.