| BLUEBERRY DROP COOKIES |
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Makes 5 dozen1 cup fresh, canned, or dry-pack frozen blueberries 3/4 cup CRISCO all-vegetable shortening or 3/4 CRISCO Stick 1 cup sugar 1-1/2 teaspoons grated lemon peel 2 eggs 2 cups sifted all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk Preheat oven to 375ºF. Rinse blueberries and spread on paper towels to dry thoroughly. Cream Crisco, sugar, and lemon peel. Add eggs, one at a time, beating well after each addition. Combine flour, baking mixture alternately with milk to creamed mixture, beating until smooth after each addition. Lightly fold in blueberries. Drop by teaspoonfuls on greased rookie sheets. Bake at 375ºF for 10 to 12 minutes. |
