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Blueberry Drop Cookies

type: drop
makes: 30

2 cups sifted all-purpose flour
2 teaspoons baking powder
1/4 teaspoons salt
3/4 cup vegetable shortening
1 cup granulated sugar
2 eggs
1-1/2 teaspoons grated lemon zest
1/2 cup milk
1 cup blueberries, fresh or frozen rinsed, drained

Preheat oven to 375F.
Grease cookie sheet.
Resift flour with baking powder and salt; set aside.
Cream shortening until soft.
Add in sugar.
Add eggs and lemon zest and beat until well mixed.
Add flour mixture alternately with milk, beating until smooth after each addition.
Lightly fold in blueberries.
Drop by spoonful onto cookie sheet.
Bake 10-12 minutes.

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