Blueberry Lemon Cookies

Blueberries, Blueberries, Blueberries!  They’re coming in right now, and by the lot full.  What to do with all those blueberries before they go bad?  Try these yummy cookies.  Blueberry Lemon Cookies

Here is what you need:

2 cups all-purpose flour

2 tsp baking powder

1 cup white sugar

1/2 tsp salt

2/3 cup shortening

1/4 cup milk

1 egg

2 tsp almond extract OR vanilla.  (I prefer almond myself, or you can do half and half)

3 tsp lemon zest (fresh lemon juice, pulp is great too)

1 1/2 cup fresh blueberries

 

In a large mixing bowl mix together the flour, baking powder, sugar, salt, shortening, milk, egg, almond and/or vanilla extract and lemon zest.  Mix well together.  Add in the fresh blueberries, and wrap it in a ball with saran wrap and put it in the fridge for 2-3 hours until chilled OR place in a freezer bag and freeze until ready to be baked.

Once chilled, turn oven on to 350F.  Prepare a greased cookie sheet.  Grab a TBS of mixture, roll into a ball, but not a tight ball.  Make sure to even “pop” the blueberries while you prepare the cookie balls.  Place on the cookie sheet leaving at least an inch between each cookie.  Place in oven in middle rack for about 20 minutes until lightly golden on top, and not allowing bottom to burn.  Make sure to turn the cookie sheet around half way through bake time to allow for even baking.  Enjoy! Blueberry Lemon CookiesBlueberry Lemon CookiesBlueberry Lemon CookiesBlueberry Lemon CookiesBlueberry Lemon Cookies

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