Kate at The Clean Plate Club hosts a monthly round up known as the Cookie Carnival. Each month she chooses a cookie recipe and we post about it by the end of the month. Enough said. My hubby and kiddos, as well as myself, love a batch of homemade cookies. So, I was in. This month Kate chose these blueberry drop cookies, and what a great choice! They were simple to throw together, just a few ingredients, let chill for at least 4 hours, and bake for 12-15 minutes. The only change that I made was using vanilla instead of almond extract. Only because I was out of the almond and really didn't want to make the extra trip to the store. The cookies turned out perfect! Soft and chewy. Tart from the blueberries with a hint of lemon from the zest and sweet. My husband loved them, heck, I loved them! These will definitely be made again and again!
BLUEBERRY DROP COOKIES
* One-half cup shortening
* 1 cup sugar
* 1 egg
* One-fourth cup milk
* One-half teaspoon almond extract
* One and one-half teaspoons grated lemon zest
* 2 cups all purpose flour
* 2 teaspoons baking powder
* One-half teaspoon salt
* 1 cup blueberries, rinsed and picked over
1. In a large mixing bowl, cream the shortening, sugar, egg, milk, almond extract and lemon zest, mixing well after the addition of each ingredient. Slowly add the flour, baking powder and salt. Fold in the blueberries and mix until well blended.
2. Cover and chill for 4 hours. Preheat oven to 375 degrees. Drop the dough by teaspoonfuls, one and one-half inches apart onto greased cookie sheets. Bake 12 to 15 minutes. Remove from the oven and let cool for a few minutes before removing them with a spatula.
Makes about 4 dozen.