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. -----
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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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Cookie Recipe: SPRINGTIME Soft Lemony Blueberry Cookies by Everyday Gourmet with Blakely
Spring is here! Even if you can't go outside and fully enjoy this gorgeous time why not make an easy cookie recipe that will transport you there. These flavorful, soft, scrumptious cookies only take a few minutes and will bring you so much joy.
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Blueberry Oatmeal Cookies
Blueberry Oatmeal Cookies – Deliciously thick, soft, and chewy oatmeal cookies that are perfectly spiced and stuffed full of fresh blueberries! #cookierecipes
FULL PRINTABLE RECIPE:
INGREDIENTS:
2 cups plain/all-purpose flour, 250g
1 and 1/2 cups quick oats, 135g
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, 115g, melted
3/4 cup light brown sugar, 150g
1/4 cup caster/granulated sugar, 50g
1 large egg
1 teaspoon vanilla extract
1 cup fresh blueberries, 100g
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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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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 Pie Cookies
Blueberry Pie Cookies are shortbread cookie cups filled with blueberry pie filling - these are easy to make and freeze great! They're a fun cookie recipe anytime or for the holidays.
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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
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