Blueberry Drop Cookies

This is a very yummy summer treat.  These cookies have a buttery-tasting dough that is just wonderful with juicy blueberries and a hint of lemon (which I thought was the best part).  I definitely prefer making drop cookies to roll-into-a-log-and-slice cookies, too, so these were nice and quick. 

As with other cookie recipes, the original recipe, this time from AllRecipes, called for shortening instead of butter, but I don't like cooking with shortening (not that butter is better for you or anything, but I can justify it based on taste).  Also, if you don't have almond extract, just use all vanilla.  (Isn't vanilla extract one of your favorite smells in the world?)  The recipe also says to refrigerate the dough for four hours, and while I'm sure that makes it easier to work with, I only chilled mine for about two hours.  If you don't have the time, it will still be fine. 

When you're scooping up the dough to put on the baking sheet, make sure you get a few blueberries in each cookie.  They are so delicious to bite into.  Enjoy!

Blueberry Drop Cookies

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup butter
1/4 cup milk
1 egg
1 cup white sugar
3/4 tsp vanilla extract
1/4 tsp almond extract
1 1/2 tsp lemon zest
1 cup extra blueberries

In a large mixing bowl, cream the butter and sugar.  Add the egg, milk, vanilla and almond extract, and lemon zest, mixing well after adding each ingredient.  In another bowl, combine the flour, baking powder, and salt; blend into the sugar mixture.  Fold in the blueberries.  Cover the dough, and refrigerate it for four hours. 

Preheat oven to 375.  Drop dough by teaspoonfuls on an ungreased cookie sheet, and bake for 12-15 minutes.  Allow to cool for a few minutes on the cookie sheet before moving to a wire rack to cool completely.