2 c Flour (reserve 1/4 cup) 1 c Sugar
2 ts Baking powder 1 1/2 ts Lemon rind, grated
1/2 ts Salt 1 Egg
3/4 c Blueberries, wild or frozen 1/4 c Milk (more if 2 c flour used
1/2 c Shortening
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 F for 10-12 min or until lightly browned.
Yields
36 servings
