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Blueberry Cookies
SUBMITTED BY:
Pamela Cristaino
PHOTO BY:
Shawna
"Here's a recipe from Upstate New York. Very simple to make and my family really enjoys them."
RECIPE RATING:
Read Reviews
(10)
Review/Rate This Recipe
Original recipe yield 2 dozen
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 pinch salt
1/2 cup butter
1 cup white sugar
2 eggs, beaten
1/2 teaspoon lemon extract
1/2 cup milk
1 cup fresh blueberries
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DIRECTIONS
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.
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REVIEWS
Reviewed on Jun. 4, 2006 by
Ann Neville
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Ann Neville
Jun. 4, 2006
I doubled this recipe and used a teaspoon to drop them. I tried the first batch and sprinkled sugar on the next tray and cinnamon sugar on the next tray. I took them to a picnic and they almost didn't make it past the sign in table!
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7 users found this review helpful
I doubled this recipe and used a teaspoon to drop them. I tried the first batch and sprinkled...
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Reviewed on Sep. 3, 2002 by
DANDK1997
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DANDK1997
Sep. 3, 2002
Not a bad start, but definitely a very cake-y cookie following the original recipe. Having read the other reviews, I upped the butter by a 1/4 stick, omitted one egg, added a little extra sugar, and added a little oatmeal just for good measure. Having done so, the end cookie was just a touch sour, so I made a vanilla-lemon glaze, using lemon juice, 10x sugar, and vanilla extract, and drizzled it on. They flew off the plate so fast at work I had to take in more the next day for friends who missed them.
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7 users found this review helpful
Not a bad start, but definitely a very cake-y cookie following the original recipe. Having...
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Reviewed on May 29, 2007 by
dragonwolf8501
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dragonwolf8501
May 29, 2007
These cookies reminded me more of a scone than a cookie. but they are great. need to add a little more sugar and lemon.you can also use lemon zest it will give a little more flavor.
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5 users found this review helpful
These cookies reminded me more of a scone than a cookie. but they are great. need to add a...
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Reviewed on Jul. 29, 2005 by
Crystal Arcand
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Crystal Arcand
Jul. 29, 2005
WONDERFUL recipe! The double batch made 6 dozen good-sized cookies. These are perfect tea cookies - light, fluffy, just a hint of lemon, and not too sweet. I doubled the blueberries - perfect!
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4 users found this review helpful
WONDERFUL recipe! The double batch made 6 dozen good-sized cookies. These are perfect tea...
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Reviewed on Aug. 29, 2002 by REN_CHICK
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REN_CHICK
Aug. 29, 2002
This is an easy, simple recipe...for blueberry scones! These aren't cookies folks--prepare for a pleasant, fruity, dense biscut...also known as a scone. Not a disappointment, but not cookies either. : )
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4 users found this review helpful
This is an easy, simple recipe...for blueberry scones! These aren't cookies folks--prepare...
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Reviewed on Sep. 1, 2005 by
RueBarbe
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RueBarbe
Sep. 1, 2005
Right out of the oven, these tasted like fat little blueberry pancakes (they didn't spread, though). They are more a muffin in texture, than a cookie. If I were to make them again, I'd add more flavouring (more lemon, or some zest, & some vanilla, too) and more blueberries. This recipe made 30 cookies for me.
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3 users found this review helpful
Right out of the oven, these tasted like fat little blueberry pancakes (they didn't spread,...
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Reviewed on Feb. 19, 2003 by IKIIMAI0
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IKIIMAI0
Feb. 19, 2003
These cookies are fabulous! A light and fluffy lemony cake-like cookie with the sweetness of blueberries.
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2 users found this review helpful
These cookies are fabulous! A light and fluffy lemony cake-like cookie with the sweetness of...
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Reviewed on Aug. 29, 2002 by CACANAVAN
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CACANAVAN
Aug. 29, 2002
I really enjoyed these cookies although I don't believe that one cup of blueberries is enough. I added 1-1/2 cups and I think the recipe could use more. I also added about 1 tsp. of lemon zest. Because this dough turns out so soft and the cookies really spread in the over, next time I will chill the dough about an hour before baking.
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2 users found this review helpful
I really enjoyed these cookies although I don't believe that one cup of blueberries is enough....
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Reviewed on Jul. 4, 2006 by Joellen
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Joellen
Jul. 4, 2006
The dough was runny and the result was not cookies; they were way too cake-like. The texture was too spongey to be considered a cookie and the flavor was absolutely BLAND. I'm sorry I wasted my blueberries on this recipe.
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1 user found this review helpful
The dough was runny and the result was not cookies; they were way too cake-like. The texture...
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Reviewed on Aug. 29, 2002 by INDIANACHEF02
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INDIANACHEF02
Aug. 29, 2002
I'm an 18 year old male going into culinary school next year and I really liked these cookies.My family and friends also loved them. Great way to use up blueberries!!
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1 user found this review helpful
I'm an 18 year old male going into culinary school next year and I really liked these...
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