• 1-cup blueberries
  • 3/4 cup Crisco shortening
  • 1-cup sugar
  • 1 1/2 teaspoons grated lemon peel
  • 2 eggs
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk


Preheat oven to 375.

Cream Crisco, sugar, and lemon peel. Add eggs, one at a time, beating well after each addition.

Combine flour, baking powder, and salt. Add flour mixture alternately with milk to creamed mixture, beating until smooth after each addition. Lightly fold in blueberries.

Drop by teaspoonfuls on greased cookie sheet.

Bake at 375 for 10-12 minutes.

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