Blueberry Lemon Drops Recipe
Ingredients
| Butter/Margarine | 1/2 Cup (16 tbs), softened | |
| Granulated Sugar | 1 Cup (16 tbs) | |
| Lemon peel | 1 1/2 Teaspoon, grated | |
| Egg | 1 | |
| All purpose flour | 2 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Milk | 1/4 Cup (16 tbs) | |
| Blueberries | 1 Cup (16 tbs) | |
| Powdered sugar | ||
Directions
In large bowl of an electric mixer, beat butter until creamy; gradually add granulated sugar, beating until smoothly blended.
Beat in lemon peel and egg.
In another bowl, stir together flour, baking powder, and salt; add to butter mixture alternately with milk, blending thoroughly.
Gently stir in blueberries.
Drop dough by rounded tablespoonfuls onto greased baking sheets, spacing cookies about 2 inches apart.
Bake in a 375° oven for about 15 minutes or until golden brown.
Transfer to racks and let cool for 5 minutes; then sift powdered sugar lightly over tops.
Beat in lemon peel and egg.
In another bowl, stir together flour, baking powder, and salt; add to butter mixture alternately with milk, blending thoroughly.
Gently stir in blueberries.
Drop dough by rounded tablespoonfuls onto greased baking sheets, spacing cookies about 2 inches apart.
Bake in a 375° oven for about 15 minutes or until golden brown.
Transfer to racks and let cool for 5 minutes; then sift powdered sugar lightly over tops.
Chef
