Yield: 30 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Sifted flour |
| 2 teaspoons | Baking powder |
| ¼ teaspoon | Salt |
| ¾ cup | Shortening |
| 1 cup | Sugar |
| 2 \N | Eggs |
| 1½ teaspoon | Grated lemon rind |
| ½ cup | Milk |
| 1 cup | Fresh blueberries |
| \N \N | Or dry pack frozen |
| \N \N | Rinsed/drained |
Sift together flour, baking powder and salt. Cream shortening until soft and gradually beat in sugar. Add eggs and lemon rind and beat until well mixed. Add flour mixture alternately with milk, beating until smooth after each addition. Lightly fold in blueberries. Drop by tsps. onto greased cookie sheet. Bake at 375 for 10-12 minutes.
Posted to MM-Recipes Digest V4 #217 by novmom@... (Angela Gilliland) on Aug 18, 1997