Saturday, May 31, 2008

Cookie Carnival: Blueberry Drop Cookies

I actually made these for an end-of- school picnic a few weeks ago, but with all the Seattle traveling I didn't get a chance to post it until today.

These turned out a bit more muffin/scone-esk than I expected but everyone agreed they were delicious. The lemon and blueberry were a really nice combination.

These cookies were a life savor with their short prep time. I had a final in the morning at 7:30, and still had plenty of time to come home and bake these before our lunch party.

I used frozen (and thawed in the fridge) blueberry's. These were a little messy. I think in the future fresh, or leaving them frozen, would be better. I also modified the recipe a bit to cut out some of the butter (also changed the fat from shortening to butter) and sugar (which was probably why the texture was funky), and didn't do the refrigeration step (due to lack of time).

Blueberry's contain many potentially beneficial, and often mentioned, compounds such as antioxidants and anthocyanins. Epidemiological studies have implicated these compounds as potential risk reducers in age-related diseases. One study suggests that dietary supplementation with fruits and vegetables rich in antioxidants might be beneficial in reducing the damage the body undergoes from oxidative stress, with is a normal part of aging and can lead to age related diseases such as Alzheimers.1

This is my first submission into the cookie carnival, hosted by The Clean Plate. Check out the site to find the whole round up!



BLUEBERRY DROP COOKIES

Ingredients:

* One-half cup shortening (I used half a stick of butter)
* 1 cup sugar (I used half a cup of sugar)
* 1 egg
* One-fourth cup milk
* One-half teaspoon almond extract
* One and one-half teaspoons grated lemon zest
* 2 cups all purpose flour
* 2 teaspoons baking powder
* One-half teaspoon salt
* 1 cup blueberries, rinsed and picked over

Instructions:

1. 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.

2. Cover and chill for 4 hours (skipped this step). 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.

1. Joseph JA, Shukitt-Hale B, Casadesus G. Reversing the deleterious effects of aging on neuronal communication and behavior: beneficial properties of fruit polyphenolic compounds. Am J Clin Nutr. 2005 Jan;81(1 Suppl):313S-316S.

3 comments:

Mevrouw Cupcake said...

Yeah, I was glad to come across a fellow TWD'r taking part in Cookie Carnival too! These cookies really are little gems, we ate them all in one evening (with help)!

stephchows said...

I loved how the blueberry drizzled in my cookies too :) And awesome that you are taking the health it up approach to life like me too! So exciting :)

Tiffany said...

I agree...I thought of muffins when I tasted the cookies. For other blueberry recipes I've used, they call for either fresh blueberries or frozen, not thawed. So maybe it does help to keep them frozen. I know I made some muffins once with thawed berries, and the muffin batter turned purple because of the mess! Oh well...they sure were pretty :-)