In 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.
Preheat oven to 375°F. Drop dough by teaspoonfuls onto ungreased cookie sheets, about 1 1/2″ apart.
Bake 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.
We love cookies, especially with ForYou® blueberries. A wonderful vegetarian dessert recipe, these Blueberry Drop Cookies are delicious!