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Blueberry Cookies
Ingredients:
1/2 c. margarine
1/2 c. shortening
3/4 c. sugar
3/4 c. brown sugar
2 eggs
2 tsp. vanilla
2 1/2 c. flour
1 tsp. salt
1 tsp. baking soda
1/2 tsp. cinnamon
2 c. blueberries
2 tbs. flour
1/2 c. pecan pieces (opt.)
1/2 c. margarine
1/2 c. shortening
3/4 c. sugar
3/4 c. brown sugar
2 eggs
2 tsp. vanilla
2 1/2 c. flour
1 tsp. salt
1 tsp. baking soda
1/2 tsp. cinnamon
2 c. blueberries
2 tbs. flour
1/2 c. pecan pieces (opt.)
Directions:
Wash blueberries and pat dry with paper towels. Cream margarine, shortening and sugar. Beat in eggs and vanilla. Sift dry ingredients together (except 2 Tbs. flour) and beat into mixture. Toss the dry blueberries with the 2 Tbs. flour and fold into batter. Add pecans if desired. Spoon onto ungreased baking sheets and bake at 375 for 12 minutes. Yield; about 5 doz.
Wash blueberries and pat dry with paper towels. Cream margarine, shortening and sugar. Beat in eggs and vanilla. Sift dry ingredients together (except 2 Tbs. flour) and beat into mixture. Toss the dry blueberries with the 2 Tbs. flour and fold into batter. Add pecans if desired. Spoon onto ungreased baking sheets and bake at 375 for 12 minutes. Yield; about 5 doz.
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