Blueberry Almond Cookies Recipes

BLUEBERRY-ALMOND BREAKFAST COOKIES

Steps:

• Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
• In large bowl, stir together oats, flour and salt.
• In small bowl, beat coconut oil, banana, syrup and almond butter with whisk until well blended. Stir into dry ingredients. (Dough will be wet.) Stir in almonds and blueberries. Drop by heaping tablespoonfuls onto cookie sheets. Press to flatten to 1/2-inch thick.
• Bake 10 to 12 minutes or until edges are golden brown. Cool 5 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store tightly covered in refrigerator.

BLUEBERRY DROP COOKIES

Steps:

• In a large mixing bowl, cream the shortening, sugar, egg, milk, almond extract and lemon zest. Mix well after the addition of each ingredient. Combine the flour, baking powder and salt; blend into the sugar mixture. Fold in the blueberries. Cover and chill for 4 hours.
• Preheat oven to 375 degrees F. Drop dough by teaspoonfuls onto ungreased cookie sheets, about 1 1/2 inches apart.
• Bake 12 to 15 minutes in the preheated oven. Let the cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

ALMOND-BLUEBERRY COOKIES

Steps:

• Preheat oven to 375 degrees.
• In a medium bowl, combine flour, baking powder and salt.
• In another medium bowl, cream together the butter and sugar using a hand mixer. Add egg andbeat 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 dough in the refrigerator for about 30 minutes.
• Using two small spoons (or an ice cream scoop), dollop dough onto cookies sheets. Bake until golden brown around the edges, about 15 minutes.
• Cool on a wire rack. Save in sealed storage container.

BLUEBERRY ALMOND BISCOTTI

Steps:

• In a large bowl, beat the eggs, sugar and extract until thick and lemon-colored. Combine the flour, baking soda and salt; gradually add to egg mixture and mix well. Stir in the blueberries, coconut and almonds., Divide dough in half. Using lightly floured hands, shape each into a 9x2-1/2-in. rectangle on parchment-lined baking sheets. Bake at 350° for 20 minutes or until firm and lightly browned., Place pans on wire racks. When cool enough to handle, transfer loaves to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place slices cut side down on ungreased baking sheets. Reduce heat to 325°. Bake for 5-7 minutes on each side or until lightly browned. Remove to wire racks. Store in an airtight container.

ALMOND BLUEBERRY COOKIES

Steps:

• In a medium bowl, combine flour, baking powder, and salt.
• In another medium bowl, cream together the butter and sugar using a hand mixer.
• 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.
• Using two small spoons, dollop mix onto cookie sheets.
• Bake until golden brown around the edges, about 15 minutes.
• Cool the cookies on a wire rack.

BLUEBERRY ALMOND COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with aluminum foil or parchment paper. Puree blueberries in a food processor or blender.
• In a medium bowl, cream sugar and shortening together. Beat in eggs, then stir in the blueberry puree. Sift together the all purpose flour, whole wheat flour, baking soda and salt; stir into the blueberry mixture. Finally, stir in the chopped almonds.
• Drop dough by heaping teaspoons onto the prepared cookie sheets. Bake for 13 to 15 minutes in the preheated oven. Cool on the baking sheet or remove to cool on wire racks.

BLUEBERRY ALMOND SNICKERDOODLES

Steps:

• In a large bowl, cream the butter, shortening and 1/3 cup sugar until light and fluffy. Beat in egg. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well. Stir in almonds and blueberries., In a small bowl, combine cinnamon and remaining sugar. Shape dough into 1-1/2-in. balls; roll in cinnamon mixture. Place 2 in. apart on baking sheets coated with cooking spray., Bake at 350° for 10-12 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks to cool completely., For icing, combine confectioners' sugar and enough milk to achieve desired consistency. Drizzle over cookies. Store in an airtight container.