1 cup butter or margarine
1 cup white sugar
1 1/2 cups white sugar
1 1/2 cups hot water
1 egg, beaten
3 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 eggs, beaten
1 (8 ounce) can reserved blueberries, drained
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Make a well in the center and fill the rest of the dough with half of the the blueberries, alternating sides. Allow to rest for 5 minutes.
Roll out apart and place at least 2 inches apart on the cookie sheets. Roll one side out to within inches of the bottom of the cookie sheet. Press 2 inches from the bottom, making sure not to clamp over cookies, onto the wet side of the cookie sheets.
Bake for 1 hour in the preheated oven. Cool about 1 to 2 minutes before removing from cookie sheets. Remove from cookie sheets to wire racks.
Cool completely and chill in refrigerator. When ready to use, grease cookie sheets as much as possible. Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes. Remove from cookie sheets to wire rack. Cool completely.
Once cool, cut into squares. Use toothpicks to keep warm.