Blueberry Drop Cookies

Blueberry Drop Cookies

111

"A delicious alternative to chocolate chip cookies."

Ingredients

servings 58 cals
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Original recipe yields 48 servings

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Nutrition

  • Calories:
  • 58 kcal
  • 3%
  • Fat:
  • 2.3 g
  • 4%
  • Carbs:
  • 8.7g
  • 3%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 47 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. Preheat oven to 375 degrees F. Drop dough by teaspoonfuls onto ungreased cookie sheets, about 1 1/2 inches apart.
  3. 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.
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Reviews

111
  1. 133 Ratings

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Blueberries are my husbands very favorite and these cookies were very good! I freeze blueberries when they are in season and used frozen berries in this recipe. No problem.

After reading the comments, I reduced almond ext to 1/4 tsp, and used 3/4 tsps vanilla. These cookies tasted divine, esp. warm -- like a little bit of heaven, I absolutely cannot rave enough...

The first time I followed the recepie exactly. Making these cookies made me realize that I'm not too big on the bitter almond taste. Second time around, I substituded the almond extract for van...