Place the shortening in a large bowl. Using a hand mixer on low speed, cream the shortening until fluffy. Add the sugar. Beat well for 3 minutes, until blended, stopping once or twice to scrape down the sides of the bowl with a rubber spatula. Add the eggs and beat on low speed for a minute until blended. Add the almond extract and the ricotta. Mix on low speed for a minute until blended.
Preheat the oven to 350°F. Measure the flour, baking powder, baking soda, and salt into a bowl. Whisk to combine. Add this all at once to the creamed mixture. Using a wooden spoon, stir until well blended. Stir in the blueberries.
Line cookie sheets with parchment paper or spray with nonstick canola spray. Drop teaspoons of the batter onto prepared cookie sheets, leaving about an inch of space between the cookies for spreading. Bake for 10 minutes, then rotate the cooking sheets from top to bottom and front to back. Continue baking for another 10 minutes, or until the cookies are golden brown and firm to the touch.