Blueberry Drop Cookies Recipes

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.

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.

Steps:

• HEAT oven to 450°F. Line baking sheet with parchment paper. COMBINE flour and sugar in large bowl. Cut in shortening with pastry blender or fork until crumbs are the size of peas. Blend in milk, lemon juice and lemon peel just until dough leaves sides of bowl. Gently stir in blueberries. DROP dough by rounded tablespoonfuls onto prepared baking sheet. Sprinkle with sugar. Bake 8 to 10 minutes or until golden brown. Cool 2 minutes. Serve warm.

Steps:

• In a bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine oats, flour, cinnamon, salt, baking soda and baking powder; gradually add to the creamed mixture. Stir in the blueberries. , Drop by heaping tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 12-14 minutes or until golden brown. Remove to wire racks to cool.

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.

Steps:

• In a large bowl, combine the first 6 ingredients. In another bowl, combine the yogurt, egg and butter. Stir into dry ingredients just until moistened. Fold in blueberries. , Drop by heaping tablespoonfuls 2 in. apart onto a greased baking sheet. Bake at 400° for 15-18 minutes or until lightly browned. Combine glaze ingredients; drizzle over warm scones.

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.