Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine flour, baking powder and salt. in a large bowl, cream the shortening and sugar. beat in the egg. beat in the milk, almond extract and lemon rind. gradually blend in the dry ingredients. fold in the blueberries. cover and chill for at least 4 hours.preheat oven to 375°. drop dough by spoonfuls about 1-inch apart onto ungreased cookie sheets. bake for 12-15 minutes, until pale golden. transfer to wire racks to cool. notes: canned or frozen blueberries can be used, but fresh gives the best results.

Target recipe: preheat oven to 350 degrees; line a 9-inch square baking pan with a 12-inch long sheet of foil. using a food processor, mix the flour, almonds, sugar, baking soda and salt until the nuts are finely ground. add the butter and pulse until coarse crumbs form. beat together the egg and vanilla; drizzle over the dough mixture. transfer the mixture to a large bowl and knead with your fingertips until clumpy. transfer two-thirds of the dough to the pan and press into the bottom to form an even layer. spread the preserves on top. dot the top with the remaining dough in clumps. bake until the edges are lightly golden, 35-40 minutes. let cool completely. turn out the pan, remove the foil and cut into squares.