An easy drop cookie with lemon flavor and fresh or frozen wild blueberries. These need to be made with small wild blueberries…the big, fat cultivated ones are too big to be distributed nicely in the dough and contain too much juice.
Ingredients
1/2 cup butter, at room temperature
1 cup granulated sugar
1 large egg, beaten
1/2 teaspoon lemon extract
2-1/2 teaspoons baking powder
2-1/2 cups sifted all purpose flour
1/2 cup milk
1 cup fresh or frozen wild blueberries
1/4 cup all-purpose flour
Directions
- Pre-heat oven to 375 F. Grease two cookie sheets or line then with parchment paper or a non-stick baking mat. In a large mixing bowl, beat together butter and sugar until light and fluffy. Beat in egg and lemon extract; set aside. In a separate bowl, sift together baking powder and flour. Alternately stir the flour mixture and the milk into the butter mixture until well blended. In a separate bowl, toss the blueberries with the 1/4 cup flour. With a strainer, sift out the blueberries and discard the flour (the blueberries should be lightly coated with flour). Fold the blueberries into the cookie batter. Drop 1-1/2 inches apart on prepared baking sheets. Bake 12-15 minutes or until lightly golden but not brown. Allow to cool on baking sheet for 2 minutes then remove to wire racks to cool completely.
Notes
- Coating the blueberries with a dusting of flour helps keep them from bleeding into the rest of the dough while baking.
- Adapted from a recipe by Flora Emmons.
- Reviewers, please help us out and note the yield. Thanks!
