lemon iced blueberry cookies

How To Make lemon iced blueberry cookies

• 1

  Using an electric mixer, cream the shortening with the sugar. Add the egg and beat well. Add the milk and beat well until incorporated.
• 2

  In a separate bowl, combine the flour, salt, and baking powder. Whisk to make sure the ingredients are well blended. Add the flour mixture to the mixer bowl and blend. Don't overbeat - mix just until flour is incorporated.
• 3

  Fold in the blueberries. Chill the dough for 1-2 hours.
• 4

  Preheat oven to 375 degrees F. Line cookie sheets with parchment paper (can also use ungreased cookie sheets). Drop by teaspoonfuls, about 2 inches apart.
• 5

  Bake for 12-15 minutes, until the edges begin to brown and the cookies are almost set in the middle. Cool on the cookie sheets for 2-3 minutes, then transfer to finish cooling on a metal rack. Cookies can be frosted when completely cool.
• 6

  Make the icing: Sift the powdered sugar into a medium bowl. Add the lemon extract and butter. Stir to combine. Add more water as needed to make a thick icing, but loose enough to spread on the cookies.
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