Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], 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 375°f. beat the shortening and sugar together until light and fluffy. add egg yolk, vanilla and lemon juice and beat well. combine flour, baking powder, baking soda and salt. slowly add flour mixture to shortening mixture and beat until combined. dough will be dry. add chopped strawberries and beat until combined, 10-20 seconds. drop by rounded tablespoons onto greased baking sheets. flatten slightly. lightly press a strawberry slice and two blueberry halves onto each cookie. bake until edges are lightly browned, about 10 minutes. cool on a rack.