Wild Blueberry Cookies
Yield
3 dozen cookiesPrep
25 minCook
12 minReady
60 minLow Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 2 | cups |
all-purpose flour
reserve 1/4 cup |
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ¾ | cup |
blueberries
wild or frozen |
|
| ½ | cup |
vegetable shortening
|
*
|
| 1 | cup |
sugar
|
|
| 1 ½ | teaspoons |
lemon zest
grated |
|
| 1 | each |
eggs
|
|
| Milk, (more if 2 cups of flour is used) | |||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
reserve 1/4 cup |
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 177 | ml |
blueberries
wild or frozen |
|
| 118 | ml |
vegetable shortening
|
*
|
| 237 | ml |
sugar
|
|
| 7.5 | ml |
lemon zest
grated |
|
| 1 | each |
eggs
|
|
| Milk, (more if 2 cups of flour is used) | |||
Directions
Combine flour, baking powder and salt.
Stir in blueberries.
Do not thaw if using frozen berries.
Cream shortening until soft, gradually beat in sugar then lemon rind and egg.
Add flour mixture alternately with milk, beating until smooth after each addition.
(Frozen blueberries could be folded in quickly at the end - the dough turns purple as they thaw).
Drop from teaspoon onto greased cookie sheet.
Bake at 375℉ (190℃) for 10 to 12 minutes or until lightly browned.
