BLUEBERRY PRETZEL DESSERT
I received this recipe from my sister-in-law many years ago, and it's been requested by my daughter for her birthday more than 20 times!-Janet Akey, Presque Isle, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12-15 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the pretzels and sugar; stir in butter. Press into a 13-in. x 9-in. dish; set aside. In a large bowl, beat the cream cheese and confectioners' sugar until smooth. , Fold in whipped topping. Spread over the crust. Top with pie filling. Cover and refrigerate for 30 minutes or until serving. Garnish with whipped topping if desired.
Nutrition Facts : Calories 280 calories, Fat 14g fat (10g saturated fat), Cholesterol 33mg cholesterol, Sodium 247mg sodium, Carbohydrate 36g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.
LOADED-UP PRETZEL COOKIES
Coconut, M&M's and salty, crunchy pretzels make these loaded cookies unlike any you've ever tasted-or resisted. -Jackie Ruckwardt, Cottage Grove, Oregon
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients., Shape 1/4 cupfuls of dough into balls; place 3 in. apart on ungreased baking sheets. Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 295 calories, Fat 13g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 311mg sodium, Carbohydrate 42g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
BLUEBERRY COOKIES
Here's a recipe from Upstate New York. Very simple to make and my family really enjoys them.
Provided by Pamela Cristaino
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet.
- Sift together flour, baking powder and salt.
- In a large bowl, cream butter or margarine with sugar. Beat in eggs and lemon flavoring. Mix in milk and flour mixture alternately in three parts, starting with the milk. Gently mix in blueberries.
- Drop batter by tablespoons onto prepared sheets 1 1/2 inches apart.
- Bake 12 to 15 minutes.
Nutrition Facts : Calories 251.9 calories, Carbohydrate 39 g, Cholesterol 52.1 mg, Fat 9 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 5.3 g, Sodium 152.2 mg, Sugar 18.5 g
BLUEBERRY CRINKLE COOKIES
A different take on the traditional crinkle cookie. These beautiful navy blue cookies have a fresh and fruity blueberry flavor that is complemented by the addition of lemon zest.
Provided by Kim
Categories Blueberry Cookies
Time 2h40m
Yield 24
Number Of Ingredients 11
Steps:
- Place frozen blueberries in a microwave-safe bowl and microwave until defrosted, 1 to 2 minutes. Allow to cool to room temperature, 3 to 5 minutes; do not drain.
- Whisk flour, baking powder, and salt together in a small bowl until well combined.
- Transfer cooled blueberries and juice to a large bowl. Add sugar and oil and whisk until thoroughly combined. Mix in egg whites, lemon zest, and vanilla until thoroughly incorporated. Add flour mixture in 2 batches, mixing after each addition until just combined. Cover and refrigerate for at least 2 hours.
- Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
- Prepare coating ingredients by placing each sugar in a separate small bowl.
- Remove dough from the refrigerator. Scoop 1 1/2 tablespoons dough and carefully shape into a ball (the dough will still be kind of soft and sticky.) Coat the ball in white sugar, then drop into powdered sugar and roll to thoroughly coat. Place on a prepared baking sheet. Repeat the process with the remaining dough, spacing cookies 1 1/2 inches apart on the baking sheets.
- Bake in the preheated oven until cookies are just set, 8 to 10 minutes, switching racks halfway through. Cool on the baking sheet briefly before removing to a wire rack to cool completely.
Nutrition Facts : Calories 128.5 calories, Carbohydrate 23.9 g, Fat 3.2 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 0.4 g, Sodium 73.6 mg, Sugar 15.7 g
BLUEBERRY CREAM CHEESE DESSERT WITH PRETZEL CRUST
Originally from Taste of Home but changed by me. I love blueberries so I added them to this dessert. Simply delicious! And the pretzel crust and topping is salty and sweet. The cooking time is chilling time in the refrigerator.
Provided by pamela t.
Categories Dessert
Time P1DT10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Using a zip-loc bag and a rolling pin, crush pretzels. Add to a mixing bowl.
- Add sugar and melted butter, Mix. Set aside 1/2 C mixture for topping.
- Press the remaining pretzel mixture into a 13' x 9" dish.
- Using a stand mixer, beat whipped topping and cream cheese about 3 minutes.
- Add powdered sugar and vanilla.
- Spread one half of cream cheese mixture over pretzels in the dish.
- Top with the can of blueberry pie filling. Use the back of a spoon to gently spread it out.
- Top bluebarry mixture with the rest of the cream cheese mixture.
- Sprinkle with 1/2 C pretzel mixture.
- Refrigerate overnight.
Nutrition Facts : Calories 630.8, Fat 31.4, SaturatedFat 19.2, Cholesterol 93.1, Sodium 728.2, Carbohydrate 82, Fiber 2.4, Sugar 46.5, Protein 7.4
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