Sarah's Wild Blueberry Drop Cookies
Sarah's Wild Blueberry Drop Cookies are so simple to make and are just as good with both frozen or fresh wild blueberries.
- 1 cup fresh cultivated blueberries
- 2 cups sifted all purpose flour
- 2 tsp baking powder
- 3/4 cup of vegetable shortening
- 1/4 tsp salt
- 1 cup sugar
- 2 eggs
- 1 1/2 tsp grated lemon rind
- 1/2 cup milk.
Sift together flour, baking powder and salt. Cream shortening until soft and gradually beat in sugar.
Add eggs and lemon rind and beat until well mixed. Add flour mixture alternately with milk, beating until smooth after each addition
Lightly fold in blueberries. Drop by teaspoons on greased baking sheet and bake in moderate oven 375 F 190 C for 10 -12 minutes
yields 30 cookies