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Ingredients
| all-purpose flour (unsifted): 3 cups |
| baking powder: 1 Tbl |
| salt: 3/4 tsp |
| shortening - vegetable: 3/4 cup |
| granulated sugar: 1 1/2 cups |
| eggs: 2 (large) |
| 2% milk: 1/3 cup |
| blueberries: 1 1/4 cups (fresh) |
| pecans (chopped): 3 Tbl |
| lemon peel: 2 tsp |
Blueberry Cookies
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
12 min -
Servings
42 serving(s)
Tags
- Preheat oven to 375*F
- In a small bowl whisk together the flour, baking powder and salt; set aside.
- In a large mixing bowl, using an electric mixer at medium speed, cream the shortening and sugar until light and fluffy.
- Add eggs and blend well.
- Add flour mixture alternately with milk, beginning and ending with flour mixture until just blended. Gently fold in blueberries, pecans and lemon rind until blended.
- Drop by heaping tablespoonfuls about 2-inches apart onto greased baking sheets.
- Bake for 10 to 12 minutes or until lightly browned.
- Transfer to wire racks to cool completely.