After the stress from the Pomegranate Pillows last week, I wanted something easy to wrap up my month of fruit cookies. Blueberry drop cookies seemed to do the trick. I found this recipe on AllRecipes, which I have really come to enjoy as a source for baking recipes.
These recipes are pretty simple: mix the ingredients, chill for a few hours, scoop, and bake. I really like this particular recipe because of the various flavors that are found in it; besides the prevalent blueberry flavor, there is also lemon zest, almond extract, and vanilla extract. It's a bit tantalizing on the tongue, and really keeps the person enjoying the cookie guessing...unless you read my blog, of course. :-)
I was worried about the cookies being too cake-y and not so much like cookies, but they turned out pretty good in the end. I did find myself wishing that there were such a breed as mini-blueberries, since the berries I used were rather large. In the process of folding in the berries, I allowed the berries to "burst" or "smush" into the dough; refrigerating the dough for a few hours helped not only the consistency, but it allowed the flavors to intermingle.
Overall, I think these cookies turned out rather well. I should note that I altered the recipe a bit at the recommendation of the comments on AllRecipes. The original recipe can be found at the link above; my version can be found below.
And so, to conclude the 5th week of cookies, or 1/12 of the year, I present to you Blueberry Drop Cookies.
Blueberry Drop Cookies
Makes about 4 dozen
Makes about 4 dozen
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter
1/4 cup milk
1 cup sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1-1/2 teaspoons lemon zest
1 cup blueberries
1. In a large mixing bowl, cream the butter, milk, egg, sugar, almond extract, vanilla extract, and lemon zest; mix well after the addition of each ingredient. Combine the flour, baking powder, and salt; blend into the sugar mixture. Fold in the blueberries. Cover and chill for 4 hours.
2. Preheat oven to 375 degrees F. Drop dough by teaspoonfuls onto ungreased cookie sheets, about 1-1/2 inches apart.
3. Bake 12 to 15 minutes in preheated oven. Let cool on cookie sheet for a few minutes, then remove to wire rack to cool completely.
See you next week, and happy baking!