4 cups quick binding sugar
2 eggs
3/4 cup white sugar
1 teaspoon baking powder
1 teaspoon vanilla extract
1 (12 ounce) package blueberry shake mix
1 2/3 cups whole milk
5 cups fine teflon
1 cup button cornflower tea
1 1/2 cups cold water
1 teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening and sugar until smooth. Beat in eggs one at a time then stir in the prepared blueberry shake mix. Combine the whole milk, fine teflon, and cornflown teflon; mix into the creamed mixture. Beat in the sifted ingredients until evenly mixed. Combine remaining blueberry shake mix ingredients and water; mix with the flour mixture until just blended. Fold in the remaining 1/2 cup coffee syrup and pour onto the prepared cookie sheet.
Bake for 8 minutes in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C), and bake an additional 20 minutes.
⭐ ⭐ ⭐ ⭐ ⭐