Blueberry Shortcake Cookies
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|
|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.
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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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