Blueberry Cookies

I’m back!

Ok, so I didn’t leave…really. Well mentally I might have. There have been a few times over the past three weeks when I’d have liked to have moved to an island community; sat in a beach chair, drank copious amounts of alcohol and tanned. Okay, so I’d probably do some snorkeling, and swimming and eating, but otherwise I’d have been sitting on the beach.

So….upon my mental return, I bring you:

Blueberry Lemon Cookies
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 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 creamed sugar mixture. Fold in the blueberries. Cover and chill for 4 hours.

Preheat oven to 375 degrees F.

Drop by spoonfuls 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.

blueberrylemoncookies

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