Blueberry Drop Cookies Recipe

Directions

In a large mixing bowl, cream the shortening, sugar, egg, milk, almond extract and lemon zest. Mix well after the addition of each ingredient. Combine the flour, baking powder and salt; blend into the sugar mixture. Fold in the blueberries. Cover and chill for 4 hours.
Preheat oven to 375 degrees F. Drop dough by teaspoonfuls onto ungreased cookie sheets, about 1 1/2 inches apart.
Bake 12 to 15 minutes in the preheated oven. Let the cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

Reviews (103)

Wyoming Carol

Sep. 13, 2003

"Blueberries are my husbands very favorite and these cookies were very good! I freeze blueberries when they are in season and used frozen berries in this recipe. No problem...." See more"

IOCASTE

Aug. 9, 2003

"After reading the comments, I reduced almond ext to 1/4 tsp, and used 3/4 tsps vanilla. These cookies tasted divine, esp. warm -- like a little bit of heaven, I absolutely cannot rave enough about..." See more the taste. They are very difficult to make, though, because you want to make sure each cookie has at least one berry, but the cookies should be small because they spread a lot in the oven. Also, as another commented, they collapse -- when removed from the sheet, some of the bottoms literally dropped out, so I would suggest cooling on a flat surface, or on a rack with a very tight weave."

SHINE4JESUS

Aug. 24, 2003

"The first time I followed the recepie exactly. Making these cookies made me realize that I'm not too big on the bitter almond taste. Second time around, I substituded the almond extract for vanilla a..." See morend I also didn't cool them, but they still turned out great. They were so delicious, that they made me feel guilty afterward, but it's nothing a little walk in the park won't fix. I will definatly make these cookies again. Thankyou!!! : )"

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