Serves: 54
Total Calories: 100
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.
This Blueberry Buttons recipe is from the Prize-Winning Cookies Cookbook. Download this Cookbook today.
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