BLUEBERRY DROP COOKIES

Ingredients

1/2 cup solid vegetable shortening
1 cup sugar
1 egg
1/4 cup milk
1/2 teaspoon almond extract
1 1/2 teaspoons grated lemon zest
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh blueberries

Preparation

In a large mixing bowl, cream shortening and sugar together. Add egg, milk, almond extract and lemon zest, mixing well after each addition. Combine flour, baking powder and salt and gradually add to creamed mixture, blending well. Fold in blueberries. Cover and chill for 4 hours. Drop dough by teaspoonfuls 1 1/2 inches apart onto greased cookie sheets. Bake at 375 degrees for 12-15 minutes. Cool on cookie sheets before removing. Makes about 4 dozen.