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Blueberry Shortcake Cookies

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Recipe courtesy of Stonyfield Farm blueberry shortcake cookies

These simple, wholesome cookies make a great breakfast treat, snack or dessert. Try making them with fresh blueberries.

3 dozen cookies

2 cups blueberries, fresh or frozen
1 teaspoon fresh lemon juice
1/2 cup + 1 tablespoon sugar
2 cups flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into small pieces
1 cup Stonyfield Organic Low Fat Blueberry Yogurt
Extra sugar to dust the top of cookies

Preheat oven to 375°F. 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.

Nutrition Facts (per serving)
Calories 60, Calories from Fat 20, Total Fat 2g, Saturated Fat 1g, Trans Fat 0%, Cholesterol 5mg, Sodium 30mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 5g, Protein 1g, Vitamin A 2%, Vitamin C 2%, Calcium 2%, Iron 2%