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
Healthy Blueberry Breakfast Cookies
Easy Blueberry Oatmeal Cookies ???? Need an easy and breakfast cookie recipe without the added sugars? This healthy blueberry breakfast cookie is the one! Perfectly sweet and delicious with none of the sweeteners, they are drop-dead delish! INGREDIENTS????
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???? INGREDIENTS:
2 ripe bananas
½ cup applesauce
½ teaspoon vanilla extract
1 ½ cups old-fashioned oats
½ cup blueberries
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???? Classic Breakfast Cookie:
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This recipe is the perfect no sugar breakfast option too since they are naturally sweetened with fruit. They are also often called oatmeal breakfast cookies but these breakfast cookies with oats and bananas are just the thing to make.
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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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Glazed Blueberry Biscuits (So ADDICTIVE)????
❤️GET THE COOKBOOK: Move over Bojangles Boberry Biscuits because these glazed blueberry biscuits are downright ridiculous! This recipe starts with fluffy, tender, from-scratch buttermilk biscuits that are full of whole blueberries! The buttery vanilla glaze takes these biscuits to the next level of addiction!
Bo Blueberry Biscuit-Making Tips:
Keep all ingredients super cold! Place your butter in the freezer if possible When cold biscuit dough goes into the oven, magic happens!
Keep the dough slightly wet. Use flour on your cutting board and hands only as needed. Too much flour will result in a dry biscuit. Too little flour and you've got a sticky disaster.
Sides should be touching: Be sure to place the cut biscuits with sides touching to help them rise high.
Use frozen blueberries: Frozen blueberries work the best in this dough. If you have fresh blueberries just pop them in the freezer until solid.
Handle dough with care: Folding biscuits dough with blueberries inside can be a comical thing. They really like to roll around. Just quickly tuck them back into dough and keep folding and pressing the dough until it's smooth enough to press back out and cut.
Don't twist the cutter: Drive a sharp, floured cutter right into the dough and pull back out. Do not twist the cutter or you'll risk sealing the biscuits and they won't rise.
Give yourself some grace and practice. Biscuit-making takes practice. You got this!
Bonus: These biscuits taste even better the next day! (Although you probably won't have any leftover)
Happy Biscuit Making!!
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Blueberry Lemon Cookies
These cookies with fresh blueberries and lemon will not disappoint. Trust us these are beyond delicious.
Blueberry Drop Cookies
Simple and delicious, these sweet cookies feature fresh blueberries and lemon zest.
Blueberry Cookies With White Chocolate (From Scratch) - Homebody Eats
These chewy blueberry cookies are filled with a light, sweet blueberry taste, along with chunks of white chocolate chips and oatmeal. Bake and decorate these easy drop cookies in under an hour (no chilling time required). These from-scratch cookies are the perfect summer cookie recipe. And, I love the bright purple color that they turn from the freeze dried blueberries.
FULL RECIPE:
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Freeze Dried Blueberries:
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