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Blueberry Cookies
Ingredients:
3/4 c. shortening
1 1/2 c. sugar
2 eggs
3 c. flour
1 Tbs. baking powder
3/4 tsp. salt
1/3 c. milk
1 1/4 c. fresh blueberries
2 1/2 Tbs. chopped pecans
2 tsp. grated lemon peel
3/4 c. shortening
1 1/2 c. sugar
2 eggs
3 c. flour
1 Tbs. baking powder
3/4 tsp. salt
1/3 c. milk
1 1/4 c. fresh blueberries
2 1/2 Tbs. chopped pecans
2 tsp. grated lemon peel
Directions:
Beat shortening at medium speed until creamy; gradually add sugar, beating well. add eggs, one at a time, beating well after each addition.Combine flour, baking powder and salt in a medium bowl; add to shortening mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Gently stir in blueberries, pecans and lemon rind. Drop by heaping Tbs. onto lightly greased cookie sheets. Bake at 375 for 12 to 14 minutes or until lightly browned. Cool on wire racks. Makes about 3 1/2 doz.
Beat shortening at medium speed until creamy; gradually add sugar, beating well. add eggs, one at a time, beating well after each addition.Combine flour, baking powder and salt in a medium bowl; add to shortening mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Gently stir in blueberries, pecans and lemon rind. Drop by heaping Tbs. onto lightly greased cookie sheets. Bake at 375 for 12 to 14 minutes or until lightly browned. Cool on wire racks. Makes about 3 1/2 doz.
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