Wash blueberries and spread on paper towels to dry.
Sift together flour, baking powder and salt. Cream shortening until soft, and gradually beat in sugar. Add eggs and lemon rind and mix well. Add flour mixture alternately with milk to creamed mixture, beat well after each addition. Lightly fold in blueberries.
Drop by teaspoonfuls on greased cookie sheets. Bake at 375 degrees for 10-12 minutes. Sprinkle top of cookies with sugar.
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|Serving Size: 1 Serving (119g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 123 (87%)|
|Amt Per Serving||% DV|
|Total Fat 13.7g||18 %|
|Saturated Fat 5.7g||29 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 10.8mg||3 %|
|Sodium 15038.5mg||519 %|
|Potassium 85.1mg||2 %|
|Total Carbohydrate 2.7g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 2.6g|
|Protein 1.8g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 141
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