Blueberry Cookies
2 cups flour (reserve 1/4 cup)
2 tsp baking powder
1/2 tsp salt
3/4 cup blueberries, fresh or frozen
1/2 cup shortening
1 c sugar
1 1/2 tsp lemon rind, grated
1 egg
1/4 c milk
Combine flour, baking powder and salt. Coat your
blueberries with the reserved 1/4 cup of flour (that will help
prevent them from bleeding color into the dough). Stir in
blueberries. Do not thaw if using frozen berries. Cream
shortening until soft, gradually beat in sugar then lemon rind
and egg. Add flour mixture alternately with milk, beating
until smooth after each addition. Drop from teaspoon onto
greased cookie sheet. Bake at 375 F for 10-12 min or until
lightly browned.
