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Wild Blueberry Cookies

  •  3.6 stars stars based on 5 reviews
  •   80% would make this again
  • Review this recipe  Read reviews
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Coating the blueberries with a dusting of flour helps keep them from bleeding into the rest of the dough while baking.

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 wild blueberries
1/4 cup all-purpose flour

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.

Note: adapted from a recipe by Flora Emmons

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Reviews of Wild Blueberry Cookies:

1-5 of 5 reviews  

  James Bond in Salem Oregon  Jul 28, 2008
Would make this again.
They are discusting i will not make them ever again. 1 star

   Jun 22, 2008
Would make this again.
I loved the recipe. I did add raspberries with the blueberries and it turned out phenomonal. I also topped the cookie with a vanilla glaze 5 stars

  A cookie baker in The Black Hills of South Dakota  Feb 8, 2008
Would make this again.
These cookies were so moist. I used frozen raspberries, instead of blueberries and then put a raspberry/lemon glaze on top. The frosting did melt into the cookie a bit. I would make these cookies again with raspberries and I will try them with blueberries some time. I used whole wheat pastry flour. What a fancy, colorful cookie with the lemon and raspberry juice frosting. 5 stars

  lop in texas  Sep 10, 2006
Would make this again.
loved it 5 stars

  Trina Grosse in Chicago  Dec 8, 2004
Would not make this again.
They were ok. I sprinkled powdered sugar on them, which helped.
I would not make them again.
2 stars

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