What I’ve discovered about these Pie Cookies, is that you can treat them JUST like regular Pie! Freeze them, wrap them, bake them as many times as you’d like to “freshen them up”, top them with Ice Cream, OR keep them on the counter for DAYS~ They’re bullet proof!
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup shortening
¼ cup milk
1 egg
1 cup white sugar
1 teaspoon almond extract
1 ½ teaspoons lemon zest
1 cup fresh blueberries
Directions
Step 1In a large mixing bowl, cream the shortening, sugar, egg, milk, almond extract and lemon zest. Mix well after the addition of each ingredient. Combine the flour, baking powder and salt; blend into the sugar mixture. Fold in the blueberries. Cover and chill for 4 hours.
Step 2Preheat oven to 375 degrees F. Drop dough by teaspoonfuls onto ungreased cookie sheets, about 1 1/2 inches apart.
Step 3Bake 12 to 15 minutes in the preheated oven. Let the cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
