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    You are in: Home / Recipes / Almond Blueberry Cookies Recipe
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    Almond Blueberry Cookies

    Almond Blueberry Cookies. Photo by *Z*

    1/2 Photos of Almond Blueberry Cookies

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    lvlrs_l3urnside's Note:

    A Classic

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    Ingredients:

    Serves: 6-8

    Yield:

    cookies

    Units: US | Metric

    Directions:

    1. 1
      In a medium bowl, combine flour, baking powder, and salt.
    2. 2
      In another medium bowl, cream together the butter and sugar using a hand mixer.
    3. 3
      Add egg and beat to incorporate.
    4. 4
      Add milk, almond extract, and lemon zest.
    5. 5
      Stir the dry ingredients into the wet ingredients.
    6. 6
      Fold in the almonds, then the blueberries.
    7. 7
      Chill the dough in the refrigerator for 30 minutes.
    8. 8
      Preheat the oven to 375 degrees F.
    9. 9
      Using two small spoons, dollop mix onto cookie sheets.
    10. 10
      Bake until golden brown around the edges, about 15 minutes.
    11. 11
      Cool the cookies on a wire rack.

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    Ratings & Reviews:

    • on August 29, 2009

      45

      Tasty cookie. I used a whole egg and I didn't toast my almonds (I'm lazy LOL). I made mine small so I got about 64 bite sized cookies. They bake up fluffy-almost muffintop like. The almonds give a nice little crunch. Even though they were smaller they still took almost 15 minutes to bake. They are a nice little treat!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Almond Blueberry Cookies

    Serving Size: 1 (119 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 533.4
     
    Calories from Fat 206
    38%
    Total Fat 22.8 g
    35%
    Saturated Fat 10.6 g
    53%
    Cholesterol 73.1 mg
    24%
    Sodium 362.4 mg
    15%
    Total Carbohydrate 76.8 g
    25%
    Dietary Fiber 3.4 g
    13%
    Sugars 42.2 g
    168%
    Protein 7.9 g
    15%

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