Blueberry Lemon Drops
|Butter/Margarine||1⁄4 Pound, softened (1/2 Cup)|
|Granulated sugar||1 Cup (16 tbs)|
|Grated lemon peel||1 1⁄2 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Milk||1⁄4 Cup (4 tbs)|
|Fresh blueberries||1 Cup (16 tbs)|
|Powdered sugar||1⁄4 Cup (4 tbs)|
In large bowl of an electric mixer, beat butter until creamy; gradually add granulated sugar, beating until smoothly blended.
Beat in lemon peel and egg.
In another bowl, stir together flour, baking powder, and salt; add to butter mixture alternately with milk, blending thoroughly.
Gently stir in blueberries.
Drop dough by rounded tablespoonfuls onto greased baking sheets, spacing cookies about 2 inches apart.
Bake in a 375Â° oven for about 15 minutes or until golden brown.
Transfer to racks and let cool for 5 minutes; then sift powdered sugar lightly over tops.