MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Blueberry-Lemon Drops
Categories: Cookies, Snacks, Fruits, Citrus
Yield: 32 Servings
1/4 c Butter; softened
1/4 c Shortening
1 c Granulated sugar
1 ts Baking powder
1 ts Fine shredded lemon peel
1/2 ts Baking soda
1/2 ts Salt
2 lg Eggs
1 tb Lemon juice
1 1/2 c All-purpose flour
1/2 c Flaked coconut
1 c Fresh blueberries
1 c Powdered sugar
1 tb Lemon juice
1/2 c Fine chopped pistachios
Set oven @ 375ºF/190ºC.
Line cookie sheets with parchment paper; set aside.
In a large mixing bowl beat butter and shortening with an
electric mixer on medium to high speed for 30 seconds.
Add the granulated sugar, baking powder, lemon peel,
baking soda, and salt. Beat until combined, scraping
sides of bowl occasionally. Beat in the eggs and 1
tablespoon lemon juice until combined. Beat in as much of
the flour as you can with the mixer. Stir in any
remaining flour and the coconut.
Drop dough by rounded teaspoons 3 inches apart onto the
prepared cookie sheets. Place 3 to 4 blueberries in the
center of each cookie. Bake for 11 to 13 minutes or until
edges are golden brown. Transfer to a wire rack and let
cool.
In a small bowl stir together the powdered sugar and 1
tablespoon lemon juice. Stir in additional lemon juice, 1
teaspoon at a time, to make a thin icing. Gently spread
icing on top of cookies. Sprinkle with the pistachio
nuts. Let stand until set.
TO STORE: Layer cookies between sheets of waxed paper in
an airtight container; cover. Store at room temperature
for up to 3 days. Or freeze uniced cookies for up to 3
months; thaw and spread with icing.
Better Homes & Gardens | January 2015
MM Format by Dave Drum - 25 January 2015
Uncle Dirty Dave's Archives
MMMMM
... I am technically a conformist but only within my own subculture.
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