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Ingredients
| all-purpose flour (unsifted): 2 cups |
| all-purpose flour (unsifted): 1 Tbl |
| blueberries: 1 cup (fresh) |
| granulated sugar: 1 cup |
| salted butter: 1/2 cup (room temperature) |
| eggs: 1 |
| lemon peel: 1 tsp (grated) |
| baking powder: 1 tsp |
| lemon juice: 1 Tbl |
| baking soda: 1/2 tsp |
| salt: 1/2 tsp |
Lemon Blueberry Drop Cookies
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
10 min -
Servings
2 serving(s)
Tags
- 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.