When I was in junior high school I used to work at nearby farms for spending money during the summer. I picked a lot of blueberries one summer and we got to take some home every night. My Mom found this recipe that summer and it has been a favorite ever since.
1In a medium bowl combine flour, baking powder, and salt. Set aside. In a large bowl cream shortening and sugar. Beat in egg. Beat in milk, almond extract, and lemon rind.
Gradually blend in the dry ingredients. Fold in the blueberries. Cover bowl and chill for 4 hours or more.
2Preheat oven to 375 degrees. Drop dough on to ungreased cookie sheets, spacing at least 1 inch apart. Bake for 12-15 minutes or until a plae golden color but not over-done. Cookies should be soft. Remove from cookie sheets to racks to cool.
Cookies can be drizzled with white or purple glaze, if desired. To make icing drizzle use as small amount of milk as possible and mix with powdered sugar. Let icing drip of spoon a you make a design on top of cookies.