Blueberry Drop Cookies

Theresa Delano

Ingredients:
2 cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup white sugar
1 teaspoon almond extract
½ cup shortening
¼ cup milk
1 egg
1 ½ teaspoons lemon zest
1 cup fresh blueberries

Directions:

  1. In a large mixing bowl, cream the shortening, sugar, egg, milk, almond extract, and lemon zest. Mix well after the addition of each ingredient. Combine the flour, baking powder and salt; blend into the sugar mixture. Fold in the blueberries. Cover and chill for 4 hours.
  2. Preheat oven to 375 °F. Drop dough by teaspoonfuls onto ungreased cookie sheets, about 1 ½ inches apart.
  3. Bake 12 to 15 minutes in the preheated oven. Let the cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.