Yes, I realize that the cookies are literally blue. I always manage to turn the batter blue when blueberries are involved. There's just something about the instruction that always says something like '...gently fold blueberries into batter...'. No matter. They are just as delicious blue.
These cookies were sweet, but not too sweet. Delightfully crunchy (if you ask me) and light. They taste very much like the top part of a blueberry muffin. Which is my favorite part of a blueberry muffin, or any muffin for that matter.
Almond Blueberry Cookies
Recipe from Giada De Laurentiis and foodnetwork.com
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
1/3 cup whole milk (or heavy cream if you forgot to buy the 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 a stand mixer (or with a hand mixer), cream together the butter and sugar. 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.
Spoon cookie dough onto cookie sheet in equal portions of about 1 tablespoon. I like to use one of those handy dandy cookie scoops so they're all evenly sized, but I'm crazy like that.
Bake until golden brown around the edges, about 15 minutes.
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