Time 45m Yield about 2-1/2 dozen. Number Of Ingredients 18 Steps:
Preheat oven to 350°. In a large bowl, cream butter, sugars and lemon zest until light and fluffy. Beat in egg. Beat in yogurt, juice and extract until blended. In another bowl, whisk flour, cinnamon, baking powder, salt and baking soda; gradually beat into creamed mixture., Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Press four blueberries into each cookie to resemble a button., Bake until edges begin to brown, 13-15 minutes. Remove from pans to wire racks to cool slightly., In a small bowl, mix glaze ingredients until smooth. Spoon over warm cookies. Let stand until set. Store in airtight containers.
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.
More about “soft blueberry button cookies recipes”
Yield 48 Number Of Ingredients 10 Steps:
In a large mixing bowl, cream the shortening, sugar, egg, milk, almond extract and lemon zest. Mix well after the addition of each ingredient. Combine the flour, baking powder and salt; blend into the sugar mixture. Fold in the blueberries. Cover and chill for 4 hours. Preheat oven to 375 degrees F. Drop dough by teaspoonfuls onto ungreased cookie sheets, about 1 1/2 inches apart. Bake 12 to 15 minutes in the preheated oven. Let the cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
