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Blueberry Almond Cookies
Nesting Lane Indulge
Blueberry Almond Cookies Recipe from Scratch with almond extract and toasted almonds. ou can use your electric hand mixer, or your stand mixer to make this recipe.
5
from 1 vote
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Prep Time
20
minutes
mins
Cook Time
15
minutes
mins
Total Time
35
minutes
mins
Course
Dessert
Cuisine
American
Servings
8
Equipment
Medium Bowls
Hand Mixer
Cookie Sheet
Wire Rack
Stand Mixer
Ingredients
1x
2x
3x
2
cups
all-purpose flour
2
tsp
baking powder
½
tsp
salt
½
cup
unsalted butter
1
cup
sugar
1
egg yolk
¼
cup
whole milk
can us up to ⅓ cup if too dry
1
tsp
almond extract
2
tsp
lemon zest
½
cup
toasted almonds
chopped
1
cup
frozen blueberries
thawed & drained
Instructions
In a medium mixing bowl, add flour, salt, and baking powder. Stir to mix.
In a separate large mixing bowl, using an electric mixer, cream together sugar and butter.
Beat in egg yolk.
Beat in almond extract, lemon zest, and milk
Stir in the dry ingredients to the wet ingredients.
Fold in almonds.
Gently fold in thawed and drained blueberries.
Refrigerate dough for 30 minutes to chill.
Meanwhile, preheat oven to 375° F
On a cookie sheet, drop by spoonfuls.
In preheated oven, bake approx 15 minutes or until cookies are golden brown at the edges.
Transfer cookies to a wire rack to cool.
Notes
Yield: 30 Cookies
Nutrition
Serving:
119
g
Calories:
533.4
kcal
Fat:
22.9
g
Saturated Fat:
10.7
g
Cholesterol:
73.2
mg
Sodium:
362.5
mg
Fiber:
3.4
g
Sugar:
43.2
g
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