Blueberry Lemon Drops
- Ready In:
- 25mins
- Ingredients:
- 10
- Yields:
-
24 cookies
ingredients
- 2 cups flour, plus 1 tbsp. flour divided
- 1 cup fresh blueberries
- 1 cup sugar
- 1⁄2 cup butter, room temperature
- 1 egg
- 1 1⁄2 teaspoons grated lemon peel
- 1 tablespoon fresh lemon juice
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
directions
- Preheat oven to 375. Spray cookie sheets with baking spray, lightly grease with shortening, or use parchment paper to prepare baking sheets.
- Toss the blueberries with 1 tablespoon of flour and set aside.
- With an electric mixer, cream the sugar and butter until light and fluffy, then beat in the egg, lemon peel and lemon juice.
- Combine the dry ingredients in a separate bowl then add to the creamed mixture on low speed. When a the flour mixture is blended and a soft dough forms, carefully fold in the blueberries so that they are not brused.
- Drop heaping teaspoonsful onto cookie sheet. Allow room for spreading. Bake 10-12 minute Check for doneness when cookies are browned around the egdes. Besure to cool on baking racks. I like to store them in tins or zip lock bags in the refrigerator and bring to room temperature before serving.
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RECIPE SUBMITTED BY
Patricia J.
Canfield, 75