Wild Blueberry Cookies
Source was a library book of native and country recipes. Shared by Elizabeth Rodier June 93.
(reserve 1/4 cup)
wild or frozen
(more if 2 c flour used)
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.
Combine flour, baking powder and salt. Stir in blueberries. Do not thaw if using frozen berries.