2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. shortening
1/4 c. milk
1 egg
1 c. white sugar
1 tsp. almond extract
1 1/2 tsp. lemon zest
1 c. fresh blueberries

In large bowl, cream the shortening, sugar, egg, milk, almond extract and lemon zest. 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 about 4 hours.

Preheat oven top to 350°F. Drop dough by teaspoonfuls onto ungreased cookie sheets, leaving about 1 1/2-inches apart.

Bake 12 to 15 minutes. Let cookies cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.