Lemon Blueberry Drop Cookies Recipes

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.

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:

• 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:

• 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.