Time 4h15m Yield 48 serving(s) Number Of Ingredients 10 Steps:
Combine flour, baking powder and salt. In a large bowl, cream the shortening and sugar. Beat in the egg. Beat in the milk, almond extract and lemon rind. Gradually blend in the dry ingredients. Fold in the blueberries. Cover and chill for at least 4 hours.Preheat oven to 375°. Drop dough by spoonfuls about 1-inch apart onto ungreased cookie sheets. Bake for 12-15 minutes, until pale golden. Transfer to wire racks to cool. NOTES: Canned or frozen blueberries can be used, but fresh gives the best results.
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.
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.
Time 27m Yield 30 cookies, 30 serving(s) Number Of Ingredients 11 Steps:
- In a large mixing bowl, cream the butter and brown sugar. Beat in egg and vanilla.
- In a separate bowl, combine oats, flour, cinnamon, baking soda, and baking powder. Gradually add dry ingredients to the creamed butter and brown sugar.
- Once combined, fold in the blueberries.
- Drop tablespoon sized cookies 2 in apart onto lightly greased baking sheets. Bake at 350 F for 12-14 or until lightly browned.
Time 30m Yield 3 dozen. Number Of Ingredients 11 Steps:
In a bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine oats, flour, cinnamon, salt, baking soda and baking powder; gradually add to the creamed mixture. Stir in the blueberries. , Drop by heaping tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 12-14 minutes or until golden brown. Remove to wire racks to cool.
Yield Makes 14 cookies Number Of Ingredients 11 Steps:
Line two baking sheets with parchment paper; set aside. In a large bowl, mix together flour, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment mix together butter, sugars, and glucose until well combined. Add egg and mix until well combined. Add flour mixture and mix until well combined. Add blueberries and milk crumbs and mix until well combined. Using an ice cream scoop about 2 1/8 inches in diameter, scoop dough into balls and place about 2 inches apart on prepared baking sheets. Preheat oven to 375 degrees. Transfer baking sheets to refrigerator until dough is chilled, about 15 minutes. Transfer baking sheets to oven and bake, rotating pans halfway through baking, until cookies are golden brown and tops begin to crackle, about 15 minutes. Transfer cookies to a wire rack to cool.
