Lemon-scented fresh blueberry drop cookieswith chopped pecans.
Recipe: Blueberry Cookies
3 cups all-purpose flour1 tablespoon baking powder3/4 teaspoon salt3/4 cup vegetable shortening1 1/2 cups granulated sugar2 large eggs1/3 cup milk1 1/4 cups fresh blueberries3 tablespoons chopped pecans2 teaspoons grated lemon rind
Preheat oven to 375°F (190°C).
In a small bowl whisk together the flour,baking powder and salt; set aside.
In a large mixing bowl, using an electricmixer at medium speed, cream the shortening and sugar until lightand fluffy. Add eggs and blend well. Add flour mixture alternatelywith milk, beginning and ending with flour mixture until justblended. Gently fold in blueberries, pecans and lemon rind untilblended.
Drop by heaping tablespoonfuls about 2-inchesapart onto greased baking sheets.
Bake for 10 to 12 minutes or until lightlybrowned. Transfer to wire racks to cool completely.
Makes about 3 1/2 dozen.
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