Wow - moving and growing a baby are both a lot of work! Sorry for the long break - we moved (our new home has a dream kitchen in it with a pantry the size of a small bedroom - I am in heaven!) and this little bun in the oven has made for one unhappy mamma a few times, but I am back!
These cookies were worth the wait for a new post though! Lemon and blueberry...yum. Like these lemon and blueberry cupcakes, I love this combination! These were so simple and so fresh tasting! If using whole blueberries, use fresh blueberries. If fresh blueberries are not available, thawed and drained frozen blueberries will work just fine! Personally, I loved the dried blueberries the best - they are easier and less expensive to have on hand, too.
1/2 C shortening
1 C sugar
2 tsp lemon extract
1/2 C milk
2 1/2 C flour
1/2 tsp salt
2 1/2 tsp baking powder
1 C blueberries or dried blueberries or dried craisins infused with blueberry juice
Preheat the oven to 325.
Lightly grease a cookie sheet.
Cream together the shortening, sugar, and egg.
Add the lemon extract and milk.
Add flour, salt, and baking powder and combine completely.
Gently fold in the blueberries.
Drop small balls of dough onto the cookie sheet.
Bake for 12-15 minutes.
This recipe makes approximately 1-2 dozen cookies.
*This recipe is adapted from a recipe given to me by my sister-in-law.