I don’t know how you are feeling, but I am amazed once again at how fast summer is flying by. We were picking strawberries a few weeks ago and now we are on to the blueberry season, which is happening a little sooner due to Mother Nature.
I learned last year that my grandson, William, cannot resist a blueberry. He was picking blueberries for the first time, and he was in heaven. The temptation at times was too great and I would peek over and there went another blueberry into his mouth. There is nothing greater than being a NaNa and watching your grandchildren enjoy the little things in life.
We made blueberry pancakes and cookies, but of course, there were still plenty of blueberries he could grab and pop in his little mouth.
Here is one of my favorite blueberry cookie recipes I received from a friend many years ago:
● 2 cups of flour
● 2 tsp baking powder
● ½ tsp salt
● ½ cup of shortening
● ¼ milk
● 1 egg
● 1 cup white sugar
● 1 tsp almond extract
● 1 ½ tsp lemon zest (I sometimes will add a little more)
● 1 cup fresh blueberries (I will usually add a few more)
In a large mixing bowl cream, the shortening, sugar, egg, milk, almond extract, and lemon zest. Mix well and then combine the flour, baking powder, and salt and blend into the sugar mixture. Fold in the blueberries, cover, and refrigerate for 4 hours—Preheat the oven to 375°. Drop the dough by t spoonful onto greased cookie sheets leaving about 1 ½ inch apart. Bake for 12 to 15 minutes. Let the cookies cool for a few and then transfer them to a cooling rack.
Images provided by author, Candy S. Collins: csphotonc.com