Blueberry Cookies


1/4 cup (50 g) non-hydrogenated shortening (lard)
1/4 cup (60 g) butter
2/3 cup (130 g) sugar
1/3 cup (60 g) brown sugar
1 egg
1/4 cup (60 ml) buttermilk
1/2 teaspoon vanilla extract
Fine zest of 2 oranges
2 cups (240 g) flour
2 teaspoons baking powder
1/2 teaspoon of salt
1/4 teaspoon baking soda
1 cup or 250 ml fresh blueberries
In a mixing bowl, combine shortening, butter, orange zest, sugar and brown sugar with an electric mixer until smooth and creamy.
beat well vanilla extract and egg and

Add the flour, baking powder, baking soda and salt, which have been sifted together, alternating with the buttermilk, and mix well (the batter will be quite thick).

Gently fold in the blueberries, don’t crush them.
Refrigerate the dough for 2 hours , then Preheat oven to 375 F
Shape into golf ball sized balls and place on silicone-lined biscuit sheets.
Bake in top of oven for 12 to 15 minutes.
Let stand for 5 minutes on the biscuit sheet before removing to a wire rack to cool completely.