1/2 cup butter, at room temperature
1 cup granulated sugar
1 large egg, beaten
1/2 teaspoon lemon extract
2-1/2 teaspoons baking powder
2-1/2 cups sifted all purpose flour
1/2 cup milk
1 cup fresh wild blueberries
1/4 cup all-purpose flour
Pre-heat oven to 375 F.
Grease two cookie sheets or line then with parchment
paper or a
non-stick baking mat. In a large mixing bowl, beat together butter and sugar
and fluffy. Beat in egg and lemon extract; set aside.
In a separate bowl, sift
powder and flour. Alternately stir the flour mixture and the milk into the butter
until well blended.
In a separate bowl, toss the blueberries with the 1/4 cup
flour. With a
strainer, sift out the blueberries and discard the flour (the blueberries should
coated with flour).
Fold the blueberries into the cookie batter. Drop 1-1/2
inches apart on
prepared baking sheets.
Bake 12-15 minutes or until lightly golden but not brown.
to cool on baking sheet for 2 minutes then remove to wire racks to cool completely.