Blueberry cookies

Yield: 18 servings

Measure Ingredient
1¼ cup Unbleached flour
½ cup Brown sugar -- packed
1 teaspoon Baking powder
½ teaspoon Baking soda
¼ teaspoon Cinnamon
⅛ teaspoon Salt
⅓ cup Margarine -- cold
1 \N Egg white -- whipped
⅓ cup Skim milk -- at room
\N \N Temperature
1 teaspoon Lemon or orange peel --
\N \N Grated
¾ cup Blueberries
1 cup Powdered sugar -- sifted
1 tablespoon Margarine -- softened
¼ teaspoon Lemon or orange peel --
\N \N Grated
\N \N Water



Preheat oven at 375. Prepare a baking sheet with cooking spray. To prepare batter, combine flour, brown sugar, baking powder, baking soda, cinnamon, and salt in a mixing bowl. Using a pastry blender, cut in margarine till pieces are the size of small peas. In another mixing bowl, combine egg white, milk, peel. and blueberries. Mix dry ingredients with wet ingredients just until moistened. Drop dough from rounded tablespoon 2" apart on prepared baking sheet. Bake for 10 to 12 minutes or until edges are set and lightly browned.

Meanwhile, to prepare frosting, combine powdered sugar, 1 tablespoon margarine, peel and enough water to make of spreading consistency.

Recipe By : Better Homes And Gardens Farmer's Market Cookbook

Similar recipes