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Wild Blueberry Cookies

 

14

Yield

3

dozen cookies

Prep

25

min

Cook

12

min

Ready

60

min

Low Fat, Low in Saturated Fat, Trans-fat Free
 

Ingredients

2 2 cups all-purpose flour
reserve 1/4 cup
2 teaspoons baking powder
½ teaspoon salt
¾ cup blueberries
wild or frozen
½ cup vegetable shortening
*
1 cup sugar
1 ½ teaspoons lemon zest
grated
1 each eggs
Milk, (more if 2 cups of flour is used)

Directions

Combine flour, baking powder and salt.

Stir in blueberries.

Do not thaw if using frozen berries.

Cream shortening until soft, gradually beat in sugar then lemon rind and egg.

Add flour mixture alternately with milk, beating until smooth after each addition.

(Frozen blueberries could be folded in quickly at the end - the dough turns purple as they thaw).

Drop from teaspoon onto greased cookie sheet.

Bake at 375℉ (190℃) for 10 to 12 minutes or until lightly browned.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 154g (5.4 oz)
Amount per Serving
Calories 4534% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 313mg 13%
Total Carbohydrate 34g 34%
Dietary Fiber 2g 10%
Sugars g
Protein 16g
Vitamin A 1% Vitamin C 6%
Calcium 6% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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