Almond-Blueberry Cookies
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 12 teaspoon salt
- 12 cup unsalted butter
- 1 cup sugar
- 1 egg
- 13 cup whole milk
- 1 teaspoon almond extract
- 2 teaspoons lemon zest (about 1 lemon)
- 12 cup chopped almonds
- 1 cup frozen blueberries, thawed and drained
- Preheat oven to 375 degrees.
- In a medium bowl, combine flour, baking powder and salt.
- In another medium bowl, cream together the butter and sugar using a hand mixer.
- Add egg andbeat to incorporate.
- Add milk, almond extract, and lemon zest.
- Stir the dry ingredients into the wet ingredients.
- Fold in the almonds, then the blueberries.
- Chill dough in the refrigerator for about 30 minutes.
- Using two small spoons (or an ice cream scoop), dollop dough onto cookies sheets.
- Bake until golden brown around the edges, about 15 minutes.
- Cool on a wire rack.
- Save in sealed storage container.
flour, baking powder, salt, unsalted butter, sugar, egg, milk, almond, lemon zest, almonds, frozen blueberries
Taken from www.food.com/recipe/almond-blueberry-cookies-181054 (may not work)