| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cookies |
36 |
Servings |
INGREDIENTS
| 2 |
c |
Flour (reserve 1/4 cup) |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 3/4 |
c |
Blueberries, wild or frozen |
| 1/2 |
c |
Shortening |
| 1 |
c |
Sugar |
| 1 1/2 |
ts |
Lemon rind, grated |
| 1 |
|
Egg |
| 1/4 |
c |
Milk (more if 2 c flour used |
INSTRUCTIONS
Combine flour, baking powder and salt. Stir in blueberries. Do not thaw if
using frozen berries.
Cream shortening until soft, gradually beat in sugar then lemon rind and
egg.
Add flour mixture alternately with milk, beating until smooth after each
addition. (Frozen blueberries could be folded in quickly at the end - the
dough turns purple as they thaw.) Drop from teaspoon onto greased cookie
sheet.
Bake at 375 F for 10-12 min or until lightly browned.
Source was a library book of native and country recipes. Shared by
Elizabeth Rodier June 93.
A Message from our Provider:
“What’s missing in the name ‘JES S’? U!”