Me Want Cookie: Almond Blueberry Cookies
I made these cookies on Friday night to serve on Saturday at our brunch. I couldn’t imagine six people eating a whole batch of cookies but I forgot the Ogilvie men were coming over. There wasn’t a single cookie left to bring to my mom’s house on Saturday night! I didn’t mind though — at least I know they were tasty!
The cookies were very easy to make. I omitted the almonds and upped the almond extract a tad because I don’t like nuts in my cookies or brownies. I also used fresh blueberries because there were some great looking blueberries at the Westside Market.
The cookies had a wonderful flavor and had a great cake-y texture. A perfect ending to our brunch meal.
Almond Blueberry Cookies
Giada De Laurentiis
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 stick (1/2 cup) unsalted butter
- 1 cup sugar
- 1 egg yolk
- 1/4 to 1/3 cup whole milk
- 1 teaspoon almond extract
- 2 teaspoons lemon zest, about 1 lemon
- 1/2 cup chopped almonds, toasted
- 1 cup frozen blueberries, thawed and drained
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 and beat 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 the dough in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.
Using two small spoons, dollop mix onto cookie sheets. Bake until golden brown around the edges, about 15 minutes.
Cool the cookies on a wire rack.