WILD BLUEBERRY & LINGONBERRY COOKIES
Wild blueberries are smaller and have much more flavour than their larger cultivated cousins. Lingonberries are small tart cranberries. (You may substitute with large fresh blueberries and finely chopped fresh cranberries or with frozen blueberries and cranberries, if thawed and really well drained) Yield for these unique cookies is 48 small or 24 large.
Provided by Baby Kato
Categories Dessert
Time 30m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Grease and set aside cookie sheets.
- Mix together flour, baking powder, salt and spices.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add in the lightly beaten egg.
- Next add the flour mixture into the butter mixture, alternating with the half and half.
- Gently add in the blueberries, lingonberries and candied ginger.
- Dop the dough by teaspoons onto the prepared cookie sheets and bake for 10 - 12 minutes.
- Cool on wire racks.
- These cookies will last 3 days if stored in a tightly covered container.
Nutrition Facts : Calories 64.4, Fat 2.4, SaturatedFat 1.4, Cholesterol 10.4, Sodium 26.4, Carbohydrate 10, Fiber 0.3, Sugar 4.7, Protein 0.9
ALMOND BLUEBERRY COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 1h5m
Yield about 30 cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- In a medium bowl, combine flour, baking powder, and salt. In another medium bowl, cream together the butter and sugar using a hand mixer. Add egg and beat to incorporate. Add milk, almond extract, and lemon zest. Stir the dry ingredients into the wet ingredients. Fold in the almonds, then the blueberries. Chill the dough in the refrigerator for 30 minutes. Preheat the oven to 375 degrees F. Using two small spoons, dollop mix onto cookie sheets. Bake until golden brown around the edges, about 15 minutes. Cool the cookies on a wire rack. Save in a storage container to take to the picnic.
- Note: This recipe has been updated and may differ from what was originally published or broadcast.
Nutrition Facts : Calories 90 calorie, Fat 4 grams, SaturatedFat 2 grams, Cholesterol 15 milligrams, Sodium 73 milligrams, Carbohydrate 12 grams, Fiber 0.5 grams, Protein 1 grams, Sugar 5 grams
BLUEBERRY COOKIES
Here's a recipe from Upstate New York. Very simple to make and my family really enjoys them.
Provided by Pamela Cristaino
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet.
- Sift together flour, baking powder and salt.
- In a large bowl, cream butter or margarine with sugar. Beat in eggs and lemon flavoring. Mix in milk and flour mixture alternately in three parts, starting with the milk. Gently mix in blueberries.
- Drop batter by tablespoons onto prepared sheets 1 1/2 inches apart.
- Bake 12 to 15 minutes.
Nutrition Facts : Calories 251.9 calories, Carbohydrate 39 g, Cholesterol 52.1 mg, Fat 9 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 5.3 g, Sodium 152.2 mg, Sugar 18.5 g
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