Blueberries are scrumptious and I can’t seem to get enough of them lately. I was looking for a cookie that would be perfect for an afternoon tea and found inspiration from a recipe that I wanted to try a while ago on Baker Bettie’s blog. Her recipe for “Soft and Fluffy Blueberry Lemon Cookies” http://bakerbettie.com/2012/02/22/soft-and-fluffy-blueberry-lemon-cookies/ look heavenly…as well as her beautiful photography. I used the base recipe and added a couple of touches of my own. These Blueberry Almond Cookies turned out delish!
Blueberry Almond Cookies Recipe
1 C unsalted butter, softened
1 C granulated sugar
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
3 C all-purpose flour, sifted
1/2 tsp almond extract
1/2 C blanched almond slices
1 1/2 cups fresh blueberries
Sift flour, salt, baking soda and baking powder together. Note: Measure 3 C of flour and sift it by itself, then measure 3 C flour to use for the recipe. You would be surprised how much is left over, this will keep your cookies lighter!
Cream the butter and gradually add the sugar until light and fluffy. Beat the eggs one at a time, then add the almond extract.
Slowly add the flour mixture, scraping the side of the bowl to ensure all of the ingredients are combined.
Once the dough comes together, gently fold in the blueberries and almonds. I wrapped the dough in a sheet of wax paper and refrigerated for a couple of hours.
Preheat oven to 350°. Drop a tablespoon of dough on a cookies sheet (or use a cookie scoop). Bake from 11-14 minutes until the bottoms are lightly browned.
The cookies turned out delicious….soft, fluffy, cake-like and a slight crunch from the almonds!
Blueberries were the inspiration for this beautiful, relaxing afternoon tea.