browngirl | Blueberry Cookies

People really liked these at the party, so here's the recipe.

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 pinch salt
1/2 tsp nutmeg
1/2 tsp cinnamon (these were my additions)
1/2 cup butter (1 stick, softened)
1 cup white sugar (I substituted in 1/4 cup brown)
2 eggs, beaten
1/2 teaspoon lemon extract (next time, 1 tsp lemon zest)
1/2 cup milk (I used cream)
1 cup fresh blueberries (I used frozen wild, unthawed, and a generous 1 cup)

DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet. (I used parchment)
2. Sift together flour, baking powder and salt.
3. In a large bowl, cream butter or margarine with sugar. Beat in eggs, spices, and lemon flavoring. Mix in milk and flour mixture alternately in three parts, starting with the milk. Gently mix in blueberries.
(There is no gentle about it. The dough got very cold and stiff; judging by its texture, the force required to incorporate unfrozen berries would have mashed them. Just ram the berries in as best you can, then gather the dough into a ball and let sit for 15-20 minutes to relax and come to a cohesive temperature.)
4. Drop batter by tablespoons onto prepared sheets 1 1/2 inches apart. (I used a disher)
(4.5 I painted the tops with cream and sprinkled them with demerara sugar.)
5. Bake 12 to 15 minutes. (More like 15 than like 12)