These simple, wholesome cookies make a great breakfast treat, snack or dessert. Try making them with fresh blueberries.
| 2 | c | blueberries (fresh or frozen) |
| 1 | tsp | fresh lemon juice |
| 1⁄2 | c | sugar |
| 1 | tbsp | sugar |
| 2 | c | flour |
| 2 | tsp | baking powder |
| 1⁄2 | tsp | kosher salt |
| 6 | tbsp | unsalted butter (cold, cut into small pieces) |
| 1 | c | Stonyfield Organic Low Fat Blueberry Yogurt |
| extra sugar to dust the top of cookies |
Preheat oven to 375°.
Combine blueberries, lemon and 2 tablespoons of sugar.
Set aside.
In a large bowl whisk together flour, baking powder, salt and remaining sugar.
Cut in the butter until you have coarse crumbs.
Stir in yogurt.
Fold berry mixture into yogurt mixture.
Using a 1 1/2 inch scoop, place scoop onto cookie sheet 2" apart.
Dust with sugar and bake for 20-25 minutes or until golden brown.
Cool on cookie rack.