Blueberry Drop Cookies
1 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 Cookie sheets. Bake at 375ºF for 10 to 12 minutes.
Makes 5 dozen