I decided to break some blueberries out of the freezer stash and incorporate them into cookies for Christmas.
These lil guys exceeded my expectations.
They were so soft, light and fresh.
Such a welcome contrast to many heavy, sugary cookies found this time of year.
Its like putting a little summer sunshine on a wintery plate.
The fact that they are low fat and pretty low calorie makes them a real gem!
These will become a staple, for sure!
Blueberry Drop Cookies
adapted from Allrecipes
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup shortening
- 1/4 cup milk
- 1 egg
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons lemon zest
In a large mixing bowl, cream the shortening, sugar, egg, milk, Vanilla 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.
Yield: 4 dozen cookies
Nutrition Per Serving: Calories: 58 Total Fat: 2.3g Cholesterol: 5mg Sodium: Total Carbs: 8.7g Dietary Fiber: 0.2g Protein: 0.7g 47mg
