- Preheat oven to 375 degrees F. Line cookie sheets with parchment paper; set aside.
- In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, baking powder, lemon peel, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in the eggs and 1 tablespoon lemon juice until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and the coconut.
- Drop dough by rounded teaspoons 3 inches apart onto the prepared cookie sheets. Place 3 to 4 blueberries in the center of each cookie. Bake for 11 to 13 minutes or until edges are golden brown. Transfer to a wire rack and let cool.
- In a small bowl stir together the powdered sugar and 1 tablespoon lemon juice. Stir in additional lemon juice, 1 teaspoon at a time, to make a thin icing. Gently spread icing on top of cookies. Sprinkle with the pistachio nuts. Let stand until set.
From the Test Kitchen
Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days. Or freeze uniced cookies for up to 3 months; thaw and spread with icing.
Nutrition Facts (Blueberry-Lemon Drops)
- Per serving:
- 108 kcal cal.,
- 5 g fat
- (2 g sat. fat,
- 1 g polyunsaturated fat,
- 1 g monounsatured fat),
- 15 mg chol.,
- 88 mg sodium,
- 16 g carb.,
- 1 g fiber,
- 10 g sugar,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
Hannah Garnier 1388 Days Ago
They should've told you to make them really small 1 inch dollops and spread them apart on the pan. Right now mine are in the oven and I have 2 large pancakes.