Blueberry Almond Snickerdoodles Recipes

BLUEBERRY ALMOND SNICKERDOODLES

Blueberry Almond Snickerdoodles image

"My nine-year old grandson and his friends went nuts for these great cookies," said Pamela Shank from Parkersburg, West Virginia. "Almonds and blueberries taste great together and give this cookie an updated twist."

Provided by Taste of Home

Categories Desserts

Time 30m

Yield about 1-1/4 dozen.

Number Of Ingredients 14

Ingredients

2 tablespoons butter, softened
2 tablespoons shortening
1/3 cup plus 2 tablespoons sugar, divided
1 egg
3/4 cup all-purpose flour
1/2 teaspoon cream of tartar
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup chopped almonds
1/4 cup dried blueberries
1/2 teaspoon ground cinnamon
ICING:
1/4 cup confectioners' sugar
1 to 2 teaspoons 2% milk

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.

Nutrition Facts : Calories 109 calories, Fat 5g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 56mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

ALMOND BLUEBERRY COOKIES

Almond Blueberry Cookies image

Provided by Giada De Laurentiis

Categories dessert

Time 1h5m

Yield about 30 cookies

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter
1 cup sugar
1 large egg
1/4 to 1/3 cup whole milk
1 teaspoon almond extract
2 teaspoons lemon zest, about 1 lemon
1/2 cup chopped almonds, toasted
1 cup frozen blueberries, thawed and drained

Steps:

Preheat the oven to 375 degrees F.
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. Save in a storage container to take to the picnic.
Note: This recipe has been updated and may differ from what was originally published or broadcast.

Nutrition Facts : Calories 90 calorie, Fat 4 grams, SaturatedFat 2 grams, Cholesterol 15 milligrams, Sodium 73 milligrams, Carbohydrate 12 grams, Fiber 0.5 grams, Protein 1 grams, Sugar 5 grams

BLUEBERRY-ALMOND SCONES

Blueberry-Almond Scones image

These classic bakery treats couldn't be easier to make at home. Simple swaps take them in new directions, so try Cream Scones with Currants, Chocolate-Coconut Scones, Cherry-Hazelnut Scones, or Lemon-Ginger Scones.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Time 25m

Yield Makes 6

Number Of Ingredients 11

Ingredients

3/4 cup plus 1 tablespoon cold heavy cream
1 large egg
2 teaspoons pure vanilla extract
2 cups all-purpose flour (spooned and leveled), plus more for work surface
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon fine salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
1 cup blueberries
1 cup toasted sliced almonds
Sanding sugar (optional)

Steps:

Preheat oven to 400 degrees. Whisk together 3/4 cup cream, egg, and vanilla. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. With a pastry blender or 2 knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Stir in blueberries and almonds. With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)
Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle with sanding sugar, if desired. Bake until golden, 16 to 18 minutes, rotating sheet halfway through.

Nutrition Facts : Calories 528 g, Fat 33 g, Fiber 4 g, Protein 10 g, SaturatedFat 16 g

BLUEBERRY ALMOND SCONES

Blueberry Almond Scones image

These soft scones made with fresh blueberries, almonds, and citrus zest are the perfect companion for your favorite tea or just great alone.

Provided by Lara

Categories Bread Quick Bread Recipes Scone Recipes

Time 35m

Yield 15

Number Of Ingredients 16

Ingredients

2 tablespoons fresh blueberries
2 tablespoons blueberry preserves
1 tablespoon pomegranate juice
5 tablespoons unsalted butter
¾ cup white sugar
1 egg
⅓ cup milk
1 teaspoon almond extract
2 teaspoons lemon zest
½ teaspoon lemon juice
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup chopped almonds
1 cup fresh blueberries

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
Place 2 tablespoons blueberries in a microwaveable bowl; heat in the microwave until very soft, about 20 seconds. Stir in the preserves and pomegranate juice; set aside.
Cream together the butter and sugar in a small bowl using an electric hand mixer. Beat in the egg. Add the milk, almond extract, lemon zest, lemon juice, and the blueberry mixture, continuing to beat until combined.
Sift together the flour, baking powder, baking soda, and salt in a bowl. Gradually add the flour mixture to the blueberry mixture, continually beating until you have a soft dough. Fold the almonds and 1 cup blueberries into the dough. Drop dough by rounded teaspoonfuls onto lined baking sheets.
Bake until golden brown, about 15 minutes.

Nutrition Facts : Calories 179.4 calories, Carbohydrate 26.7 g, Cholesterol 23 mg, Fat 6.9 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 2.8 g, Sodium 261.4 mg, Sugar 12.5 g

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