Fresh Blueberry Cookies Moms Recipes

BLUEBERRY OAT COOKIES

Steps:

• In a bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine oats, flour, cinnamon, salt, baking soda and baking powder; gradually add to the creamed mixture. Stir in the blueberries. , Drop by heaping tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 12-14 minutes or until golden brown. Remove to wire racks to cool.

BLUEBERRY PIE COOKIES

Steps:

• Melt butter in a saucepan over medium heat. Add blueberries, water, sugar, cornstarch, lemon juice, cinnamon, and salt. Stir to combine.
• Bring to a gently boil over medium to medium-high heat. Lower heat and simmer for about 1 minute until thickened (mixture will be quite thick). Set aside to cool slightly.
• Roll out the pie crust on a lightly floured surface until about 1/8 to 1/4 inch thick. Use a 2 1/2 to 3-inch round cookie cutter or biscuit cutter to cut out as many rounds as possible from the dough (you'll need two rounds for each cookie).
• Transfer half of the rounds to a baking sheet and brush the edges with a tiny bit of water (this helps seal the rounds).
• Place about 1 and 1/2 measuring teaspoons of blueberry filling in the center of each round (do not over-fill). Top each with one of the remaining rounds. Press the edges to seal each pie cookie, and then use a fork to crimp the edges.
• Prepare an egg wash by lightly beating together the egg and 1/4 teaspoon of water.
• Brush each pie cookie with egg wash, being sure to get some egg wash over the entire surface of the cookie. (Since these mini pies won't be in the oven for as long as a full-size pie, they don't develop a nicely browned crust without the egg wash. The egg wash gives them a nice golden brown color.)
• Sprinkle the tops with a pinch of sanding sugar or granulated sugar, if using. Use a small knife to cut slits in the top of each pie cookie.
• Bake at 350℉ for about 15 to 20 minutes, until crust is golden brown. Remove to a wire rack to cool.

BLUEBERRY COOKIES

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.

FRESH BLUEBERRY DROP COOKIES

Steps:

• In a mixing bowl, beat margarine and sugar until fluffy texture.
• Add eggs, lemon rind, and vanilla; beat until combined.
• In another bowl, add the flour, baking powder, and salt; stir to combine.
• Beat flour mixture into creamed mixture alternately with milk.
• Fold in the blueberries.
• Drop dough by teaspoonfuls onto a greased cookie sheet.
• Bake at 375° for 10-12 minutes.
• Transfer cookies to a wire rack to cool.

FRESH BLUEBERRY COOKIES- MOM'S

Steps:

• 1. In a medium bowl combine flour, baking powder, and salt. Set aside. In a large bowl cream shortening and sugar. Beat in egg. Beat in milk, almond extract, and lemon rind. Gradually blend in the dry ingredients. Fold in the blueberries. Cover bowl and chill for 4 hours or more.
• 2. Preheat oven to 375 degrees. Drop dough on to ungreased cookie sheets, spacing at least 1 inch apart. Bake for 12-15 minutes or until a plae golden color but not over-done. Cookies should be soft. Remove from cookie sheets to racks to cool. Cookies can be drizzled with white or purple glaze, if desired. To make icing drizzle use as small amount of milk as possible and mix with powdered sugar. Let icing drip of spoon a you make a design on top of cookies.