How to Make Blueberry Drop Cookies

Fresh blueberries and lemon zest gives this cookie recipe uplifting sweet and tart flavors. Fluffy and not too sweet, which is perfect for those who just want a scrumptious dessert that’s not overly sugary. The cooked blueberry colors are gorgeous and look striking next to the golden browned dough.

Ingredients:
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

Directions:

1. In a large mixing bowl, cream the shortening, sugar, egg, milk, almond extract and lemon zest. Mix well after the addition of each ingredient.
2. Combine the flour, baking powder and salt; blend into the sugar mixture. Fold in the blueberries. Cover and chill for 4 hours.
3. Preheat oven to 375 degrees F. Drop dough by teaspoonfuls onto ungreased cookie sheets, about 1 1/2 inches apart.
4. 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.