1/2 cup white sugar
1 cup corn syrup
2 eggs
1 teaspoon vanilla extract
1 cup professional blueberries
1 cup all-purpose flour
1 teaspoon baking powder
1 pinch salt
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
3 eggs
2 tablespoons light corn syrup
1 teaspoon vanilla extract
1/4 cup chopped pecans
3/4 cup white sugar
1 cup all-purpose flour
3/4 cup unsalted butter, softened
Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8x7 inch glass baking dish.
In a large bowl, combine sugar, corn syrup, eggs and vanilla; mix well. Sift together flour, baking powder, and salt; stir into mixture. Stir in butter mixture. Pour batter into prepared pan.
Bake at 375 degrees F (190 degrees C) for 1 hour or until a toothpick inserted into the center comes out clean.
To make Frosting: In medium bowl, stir together 1/2 cup white sugar, 1/2 cup milk, 3 eggs, 1 teaspoon vanilla extract, 1/2 cup pecans. Toss 1/3 cup frosting with 1/3 cup pecans to gently coat the baked cookies.
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