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Ingredients
| all-purpose flour (unsifted): 2 cups |
| baking powder: 2 tsp |
| salt: 1/2 tsp |
| shortening - vegetable: 1/2 cup |
| granulated sugar: 1 cup |
| eggs: 1 (large) |
| 2% milk: 1/4 cup |
| almond extract: 1 tsp |
| lemon zest: 1 1/2 tsp (grated) |
| blueberries: 1 cup |
Blueberry Cookies
Credit: Food.com
User rating:
-
Prep Time
240 min -
Cook Time
15 min -
Servings
48 serving(s)
Tags
- Combine flour, baking powder and salt.
- In a large bowl, cream the shortening and sugar.
- Beat in the egg.
- Beat in the milk, almond extract and lemon rind.
- Gradually blend in the dry ingredients.
- Fold in the blueberries.
- Cover and chill for at least 4 hours.Preheat oven to 375°.
- Drop dough by spoonfuls about 1-inch apart onto ungreased cookie sheets.
- Bake for 12-15 minutes, until pale golden.
- Transfer to wire racks to cool.
- NOTES: Canned or frozen blueberries can be used, but fresh gives the best results.