Recipe: Blueberry-Cinnamon Cookies with Lemon-Butter Frosting (using blueberry muffin mix)

BLUEBERRY-CINNAMON COOKIES WITH LEMON-BUTTER FROSTING

1 pkg. Betty Crocker wild blueberry muffin mix
1 egg, beaten
2 tbsp. vegetable oil
2 tbsp. milk
1/2 tsp. ground cinnamon
LEMON-BUTTER FROSTING:
1 1/2 cups powdered sugar
2 tbsp. margarine
1 tsp. lemon juice
1/2 tsp. lemon peel
1 tbsp. milk

Heat oven to 375 degrees.

Drain blueberries; rinse and set aside.

Mix dry muffin mix and remaining ingredients. Gently stir in blueberries. Drop dough by teaspoonfuls 2 inches apart onto ungreased cookie sheet.

Bake 10 minutes or until edges are golden brown. Immediately remove from cookie sheet to a rack to cool. Frost when cooled.

LEMON BUTTER FROSTING:
Mix powdered sugar and margarine. Stir in lemon juice and lemon peel. Stir in milk, 1 teaspoon at a time, until smooth and spreading consistency.

Makes about 2 dozen cookies