Servings: Approximately 16 cookies
Total time: 20 minutes total
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon Diamond Crystal® Kosher salt
½ cup shortening
¼ cup milk
1-cup fresh blueberries
In a large mixing bowl, cream the shortening, sugar, egg, and milk. Mix well after the addition of each ingredient. Combine the flour, baking powder and salt; blend into the sugar mixture. Fold in the blueberries. Cover and chill for 4 hours.
Preheat oven to 375 degrees F. Drop dough by teaspoonful’s onto ungreased cookie sheets, about 1 1/2 inches apart.
Bake 12 to 15 minutes in the preheated oven. Let the cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.