- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup shortening
- 1/4 cup milk
- 1 egg
- 1 cup white sugar
- 1 teaspoon almond extract
- 1 1/2 teaspoons lemon zest
- 1 cup fresh blueberries
- 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.
- Preheat oven to 375 degrees F. Drop dough by teaspoonfuls onto ungreased cookie sheets, about 1 1/2 inches apart.
- 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.
03/16/2017
recipepes.com
blueberry drop cookies, recipe
PT15M
PT1H
5
455 calories
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