Almond Blueberry Cookies

February 29, 2008 at 2:31 pm 10 comments

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I finally finished up with work this week and have much food to share. Here are some blueberry cookies I made last week. They are really best done with fresh blueberries.

Almond Blueberry Cookies

  • 3/4 cup organic shortening or butter
  • 3/4 cup sugar
  • 1/2 tsp almond extract
  • 1/8 tsp cinnamon
  • 1 egg
  • 1 cup flour
  • 1 tsp baking powder
  • pinch of salt
  • 1 cup blueberries

Preheat oven to 350°. Cream together shortening, sugar, cinnamon and almond extract. Then incorporate the egg, followed by almond flour and flour with baking powder and pinch of salt. When the dough is done, gently mix in the blueberries so not to break them. For a neat cookie, take about 2 tablespoon of dough and form into a ball with your hand (will make about 20). Or you can do a drop cookie and just scoop dough straight to baking sheet. Remember to space them out, they will spread. Bake for 20mins, should be light golden brown all around.

When they are warm and soft, they are kind of like muffin tops. When they cool, they become crispier.

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10 Comments Add your own

  • 1. fotokew  |  February 29, 2008 at 2:44 pm

    yum!

    Reply
  • 2. Cakespy  |  February 29, 2008 at 6:10 pm

    What a great cookie flavor! Like taking a muffin and compressing it into a sweet little cookie! I am down with that, 100%.

    Reply
  • 3. amanda  |  February 29, 2008 at 6:25 pm

    I’ve never had bluebrries inside of a cookie, but it reminds me of a softer version of a scone.

    Reply
  • 4. cindyprice  |  February 29, 2008 at 8:48 pm

    sounds delicious,i wonder if u can change the blueberry with something else, in case i can t find it in the supermarket(i can t eat a lot though, calories!!!!)
    http://cindyprice.blog.com/

    Reply
  • 5. Kate  |  February 29, 2008 at 8:49 pm

    These look wonderful, and I think I’ll try them with dried raspberries as well. Thank you!

    Reply
  • 6. eatyet  |  March 1, 2008 at 3:01 pm

    i think small diced apple with a bit more cinnamon might be interesting.

    Reply
  • 7. doreen  |  March 2, 2008 at 9:22 pm

    These look super-yum! I had a blueberry craving earlier this past week, and wound up making a lemon-blueberry Bundt cake. I was all set to by fresh blueberries, but Whole Foods had organic ones for $7.99 a pint! Needless to say, I bought frozen. I’ll definitely have to give this recipe a go, though, perhaps with another fruit if the blueberries are still expensive.

    Reply
  • 8. beeeky  |  April 23, 2008 at 10:08 pm

    NOOOOOO DON’T BAKE THESE WITH FROZEN BERRIES. The frozen blueberries melt like mad in the oven and you’re left with mush. Very tasty/delicious mush. But mush nonetheless. I wanted cookies :(

    Reply
  • 9. eatyet  |  April 24, 2008 at 4:22 am

    sorry to hear that. guess they do release a lot more liquid.

    Reply
  • 10. Blueberry almond cookies « Root Cellars Rock!  |  September 21, 2011 at 6:07 pm

    [...] recipe is adapted from Blueberry Almond Cookies on Eat Yet?. In the Eat Yet? recipe they didn’t use coconut and did use almond extract, so check that one [...]

    Reply

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