Bamm! Cookie Carnival Time!

This is an Emeril Lagasse recipe picked out by our carnival host
Kate of The Clean Plate Club.

An almond flavored cookie bursting with blueberries.

Blueberry Drop Cookies.

Another delicious cookie I took to the yard sale/bake sale!!

Do some of these prebaked cookies look like little aliens to you?

This summer we are going up the Oregon coast. I always see wild blueberries for sale when I'm there and you can be sure I'll pick some up for another batch of this recipe!

BLUEBERRY DROP COOKIES

Ingredients:
One-half cup shortening
1 cup sugar
1 egg
One-fourth cup milk
One-half teaspoon almond extract
One and one-half teaspoons grated lemon zest
2 cups all purpose flour
2 teaspoons baking powder
One-half teaspoon salt
1 cup blueberries, rinsed and picked over

Instructions:
1. In a large mixing bowl, cream the shortening, sugar, egg, milk, almond extract and lemon zest, mixing well after the addition of each ingredient. Slowly add the flour, baking powder and salt. Fold in the blueberries and mix until well blended.
2. Cover and chill for 4 hours. Preheat oven to 375 degrees. Drop the dough by teaspoonfuls, one and one-half inches apart onto greased cookie sheets. Bake 12 to 15 minutes. Remove from the oven and let cool for a few minutes before removing them with a spatula.
Makes about 4 dozen.

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More cookie recipes:

Chocolate Truffle Cookie

Cinna-spin cookie

Vanilla Bean Thins

Sugar Cookies

Chocolate Shortbread Ole'

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