Wild Blueberry Cookies

Coating the blueberries with a dusting of flour helps keep them from bleeding into the rest of the dough while baking.

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 until light and fluffy. Beat in egg and lemon extract; set aside. In a separate bowl, sift together baking powder and flour. Alternately stir the flour mixture and the milk into the butter mixture 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 be lightly 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. Allow to cool on baking sheet for 2 minutes then remove to wire racks to cool completely.

Note: adapted from a recipe by Flora Emmons

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