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Prep Time: 240 Minutes Cook Time: 15 Minutes |
Ready In: 255 Minutes Servings: 48 |
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Originally from 1001 Cookie Recipes Ingredients:
2 cups flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup vegetable shortening |
1 cup sugar |
1 large egg |
1/4 cup milk |
1 teaspoon almond extract |
1 1/2 teaspoons lemon zest, grated |
1 cup blueberries |
Directions:
1. Combine flour, baking powder and salt.
2. In a large bowl, cream the shortening and sugar.
3. Beat in the egg.
4. Beat in the milk, almond extract and lemon rind.
5. Gradually blend in the dry ingredients.
6. Fold in the blueberries.
7. Cover and chill for at least 4 hours.Preheat oven to 375°.
8. Drop dough by spoonfuls about 1-inch apart onto ungreased cookie sheets.
9. Bake for 12-15 minutes, until pale golden.
10. Transfer to wire racks to cool.
11. NOTES: Canned or frozen blueberries can be used, but fresh gives the best results.
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