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Blueberry Lemon Drops

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  Butter/Margarine 1⁄4 Pound, softened (1/2 Cup)
  Granulated sugar 1 Cup (16 tbs)
  Grated lemon peel 1 1⁄2 Teaspoon
  Egg 1
  All purpose flour 2 Cup (32 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Milk 1⁄4 Cup (4 tbs)
  Fresh blueberries 1 Cup (16 tbs)
  Powdered sugar 1⁄4 Cup (4 tbs)

In large bowl of an electric mixer, beat butter until creamy; gradually add granulated sugar, beating until smoothly blended.
Beat in lemon peel and egg.
In another bowl, stir together flour, baking powder, and salt; add to butter mixture alternately with milk, blending thoroughly.
Gently stir in blueberries.
Drop dough by rounded tablespoonfuls onto greased baking sheets, spacing cookies about 2 inches apart.
Bake in a 375° oven for about 15 minutes or until golden brown.
Transfer to racks and let cool for 5 minutes; then sift powdered sugar lightly over tops.

Recipe Summary

Snack, Fruit Dessert

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Blueberry Lemon Drops Recipe