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Blueberry Lemon Drops

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Blueberry Lemon Drops

1/2-cup (1/4-lb) butter or margarine, softened 1-cup granulated sugar 1 1/2-tsp grated lemon peel 1-egg 2-cups all purpose flour 2-tsp baking powder 1/2-tsp salt 1/4-cup milk 1-cup fresh blueberries Powdered sugar

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 375 �F 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. Serve warm, or let cool completely and store airtight for up to 3 days. Makes about

3 dozen.

Contributed by: Edit

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