Blueberry Drop Cookies
Yield
1 BatchPrep
15 minCook
12 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
sifted |
|
| 2 | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ¾ | cup |
vegetable shortening
|
*
|
| 1 | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 ½ | teaspoons |
lemon zest
grated |
|
| ½ | cup |
milk
|
|
| 1 | cup |
blueberries
fresh, or dry pack frozen, rinsed and drained |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
sifted |
|
| 1E+1 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 177 | ml |
vegetable shortening
|
*
|
| 237 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 7.5 | ml |
lemon zest
grated |
|
| 118 | ml |
milk
|
|
| 237 | ml |
blueberries
fresh, or dry pack frozen, rinsed and drained |
|
Directions
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 tablespoons onto greased cookie sheet.
Bake at 375 for 10 to 12 minutes.
