2 Cups all purpose flour
2 Teaspoons baking powder
1/2 Teaspoon salt
1/2 Cup shortening
1 Cup sugar
1/4 Cup milk
1 Teaspoon almond extract
1 1/2 Teaspoon lemon zest
1 Cup blueberries (I use frozen)
Combine dry ingredients in large bowl. In an electric mixer cream shortening and sugar. Beat in egg. Beat in milk, almond extract and lemon zest.
Gradually blend in dry ingredients. Fold in blueberries. Cover and chill for at least 4 hours. Preheat oven to 375 degrees.
Drop spoon full of dough an inch apart on ungreased cookie sheet. (Helps if you line it with parchment paper. Bake for 12-15 minutes or until light brown around edges.
Lemon drizzle icing-lemon juice and powdered sugar. Add together until you get the consistency you want and when the cookies are cool drizzle over the tops. So Nummy Num!