Blueberry Buttons


Serves: 54
Total Calories: 100

Ingredients

Cookies
2 cups blueberries fresh
2 tablespoons flour
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon ground
3/4 teaspoon salt
1/2 cup butter or margarine, softened
1/2 cup vegetable shortening solid
3/4 cup sugar
3/4 cup brown sugar packed
2 eggs large
2 teaspoons vanilla extract
1/2 cup pecans chopped
Lemon Frosting (optional)
1 1/2 cups powdered sugar sifted
3 tablespoons butter or margarine, softened
3 tablespoons lemon juice
Yellow food color (optional)

Directions:

1. Heat oven to 375°. Lightly grease baking sheets.

2. To make cookies, rinse blueberries and pat dry with paper towels. Toss with 2 tablespoons flour.

3. Mix 2 1/2 cups flour, baking soda, cinnamon, and salt. Beat butter, shortening, sugar, and brown sugar in a large bowl with electric mixer until fluffy. Beat in eggs and vanilla. On low speed, gradually beat in flour mixture. By hand, gently stir in blueberries and pecans. Drop by rounded teaspoonfuls onto prepared baking sheets. Bake 10 to 12 minutes until lightly browned. Cool on wire racks.

4. To make lemon frosting, stir together powdered sugar, butter, and lemon juice until smooth. Tint with 1 or 2 drops food color. Lightly frost cookies.

*Frozen dry-pack blueberries can be substituted. Thaw slightly and drain well.

Nutritional Facts:

Serves: 54
Total Calories: 100
Calories from Fat: 44

This Blueberry Buttons recipe is from the Prize-Winning Cookies Cookbook. Download this Cookbook today.


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