Cookie Carnival – Blueberry Lemon Cookies

I’ve been getting the Cookie Carnival emails for a few months now but haven’t had a chance to make the recipe. Kate over at the Clean Plate Club chooses a cookie each month and sends the recipe to everyone. We all make the same cookie and post about it. It’s a great way to celebrate the cookie!

This month, I was intrigued by the idea of blueberries in a cookie so I wanted to give it a shot. Hubby and I started calling these breakfast cookies because they tasted like muffin tops. They turned out to be a cakey cookie which I love. We ate these up in no time. I would definitely make these again. The batter looked like blueberry ice cream when it came out of the fridge. I could have eaten the entire batch uncooked!
Blueberry Drop Cookies
1/2 cup shortening
1 cup sugar
1 egg
1/4 cup milk
1/2 teaspoon almond extract
1 1/2 teaspoons grated lemon zest
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup blueberries, rinsed and picked over – I used frozen blueberries
In a large mixing bowl, cream the shortening, sugar, egg, milk, almond extract and lemon zest, mixing well after the addition of each ingredient. Slowly add the flour, baking powder and salt. Fold in the blueberries and mix until well blended.

Cover and chill for 4 hours. Preheat oven to 375 degrees. Drop the dough by teaspoonfuls, one and one-half inches apart onto greased cookie sheets. Bake 12 to 15 minutes. Remove from the oven and let cool for a few minutes before removing them with a spatula.

Makes about 4 dozen.

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14 Responses to “Cranberry White Chocolate Cupcakes”

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    1
    theblogisthenewblack — October 25, 2010 at 11:22 am

    Yum! And festive… I’m glad there’s another Boston blogger out there that loves making cupcakes as much as I do!!!! 🙂

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    2
    Lauren — October 25, 2010 at 12:04 pm

    These cupcakes look amazing!! I love white chocolate, and the tart cranberry flavor sounds like a fantastic accompaniment :).

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    3
    Fun and Fearless in Beantown — October 25, 2010 at 12:30 pm

    While I adore pumpkin, I think it is great that you did something different from the norm. The cranberry sauce filling looks really good!

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    4
    Carrie — October 25, 2010 at 12:59 pm

    These look great! I have some cranberries I have been debating what to make.

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    5
    We Are Not Martha — October 25, 2010 at 1:13 pm

    These are so beautiful! I love the idea of white chocolate cupcakes…. and cranberry sounds just perfect. Yum!

    Sues

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    6
    Dani — October 25, 2010 at 3:16 pm

    They’re beautiful and sound amazing!!

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    7
    Aimee — October 25, 2010 at 4:10 pm

    Those look delicious! Love the flecks of color, and it is nice to step outside of pumpkin paradise once in awhile. Yum!

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    8
    Nutmeg Nanny — October 25, 2010 at 5:08 pm

    These look amazing! I like that you did a recipe with cranberries…delicious! I have two frozen bags in my freezer calling my name 🙂

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    9
    Rachel @ The Avid Appetite — October 25, 2010 at 5:41 pm

    What a great idea! I love this flavor combination. I agree that this is the best way to fill a cupcake…I’ve used it a few times now!

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    Megan — October 25, 2010 at 6:28 pm

    These cupcakes look gorgeous! Now I want to order Fiori di Sicilia from KAF. I did so good not letting myself buy it when we were there!

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    11
    Evan @swEEts — October 26, 2010 at 1:27 am

    How fun! These cupcakes look delicious.. I don’t know why but I would have never thought about cranberry and cupcakes!?

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    12
    Shannon — October 26, 2010 at 10:02 pm

    these sound fabulous, love the flavor combo!!

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    13
    Cara — October 26, 2010 at 10:25 pm

    Great pics! These sound delicious 🙂

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    14
    Gia — November 25, 2014 at 7:43 pm

    For some reason I am not seeing the recipes for the cranberry filling or mousse. Can you help me find them? Thank you!

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