How To make Blueberry Drop Cookies
2 c Sifted flour
2 ts Baking powder
1/4 ts Salt
3/4 c Shortening
1 c Sugar
2 Eggs
1 1/2 ts Grated lemon rind
1/2 c Milk
1 c Fresh blueberries
Or dry pack frozen Rinsed/drained Sift together flour, baking powder and salt. Cream shortening until soft and gradually beat in sugar. Add eggs and lemon rind and beat until well mixed. Add flour mixture alternately with milk, beating until smooth after each addition. Lightly fold in blueberries. Drop by tsps. onto greased cookie sheet. Bake at 375 for 10-12 minutes. -----
How To make Blueberry Drop Cookies's Videos
Soft Lemon Blueberry Cookies Recipe | Home Baking | The Sweetest Journey
How to make super soft cookies with lemon and blueberries.
Ingredients:
2 Cups All Purpose Flour (272g)
2 Teaspoons Baking Powder (10g)
¼ Teaspoon Salt (1.5g)
½ Cup Butter, Softened (112g)
¾ Cup Sugar (144g)
1 Teaspoon Lemon Zest (2g)
1 Egg
1 Teaspoon Vanilla Extract (5ml)
¾ Cup Ricotta Cheese (186g)
3/4 Cup Blueberries
Glaze:
1 Cup Powdered Sugar (120g)
2 Tablespoons Lemon Juice (30ml)
Directions:
1. In a bowl, whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl, whisk or beat the butter, sugar, and zest until light and fluffy. Add the egg, vanilla, and ricotta and mix until well combined. Add the flour mixture to the creamed mixture in 2 parts, mixing until smooth. Fold in the blueberries.
2. Line a baking sheet with parchment paper. Scoop 1 tablespoon of dough and roll into a ball. Place the dough balls on the baking sheet about 2 inches apart from each other. Bake in a preheated oven at 350F for 10-15 minutes or until the bottoms of the cookies are golden brown. Remove to a wire rack and cool completely.
3. In a small bowl, stir together the powdered sugar and lemon juice until smooth. Transfer the glaze to a zip top baggie or a piping bag, then clip of the tip. Drizzle the glaze over the cooled cookies. Let them stand until the glaze sets, about 30 minutes.
| Makes about 2 dozen cookies.
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Ingredients
1 Cup All Purpose Flour
1/2 Cup White Sugar
1/4 Cup Raw Sugar
30 Grm Butter
Pinch of Salt
120 Grm Blueberry
1 Egg
1 Tsp All Purpose Flour
1 Tsp Baking Powder
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Easy Blueberry Cookies Recipe With Lemon Drizzle
Easy Blueberry Cookies Recipe With Lemon Drizzle
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Let's make some blueberry cookies with lemon drizzle ! Yummy cookies filled with dried blueberries, topped with a lemon drizzle. Easy to make, and easy to love !
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How To Make Classic Chocolate Chip Cookies:
How To Make Classic Pecan Pie:
#cookies #food #blueberries
VEGAN Lemon Blueberry Cookies
These vegan lemon blueberry cookies are the perfect easy recipe for Spring! They’re a healthier cookie that are made in just one bowl and ready to eat in 20 minutes.
FULL RECIPE:
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How to Make Blueberry Pie Sugar Cookies
Do you want a bite-sized piece of blueberry pie anytime of the year? imperialsugar.com. Homemade blueberry pie and sugar cookies marry into this perfect mini dessert. These little cookies have a homemade blueberry pie filling on the inside with a sweet and soft sugar cookie crust on the outside and are the perfect sweet treat for any picnic, party or celebration ... especially on Mother's Day or The Fourth of July. #imperialsugar #dessert #recipe #blueberrypie #sugarcookie #blueberry #pie #cookie
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Professional Baker Teaches You How To Make CHOCOLATE CHIP COOKIES!
Chef Anna Olson teaches you how to make the best chocolate chip cookies you've ever had!
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Ingredients
½ cup (115 g) unsalted butter, at room temperature
½ cup (100 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 ¼ cup (185 g) all-purpose flour
1 Tbsp (7.5 g) cornstarch
½ tsp (2.5 g) baking soda
½ tsp (2.5 g) salt
1 ½ cup (262 g) chocolate chips
1 cup (100 g) lightly toasted, coarsely chopped pecans (optional)
Directions
1. Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla.
2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using).
3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.
4. Preheat the oven to 325ºF (162 C). Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies. Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.
Let cool slightly and enjoy.
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