Almond Blueberry Cookies Recipes

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.

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl, with an electric mixer, cream the butter and sugar until fluffy. Add the eggs 1 at a time, the vanilla and almond extracts and blend well. In separate bowl, combine the flour, baking powder, salt and ground almonds. Add flour mixture to sugar mixture and blend well. Fold in the slivered almonds. Roll out dough onto a flour dusted work surface and cut into desired shapes. Place cookies onto parchment lined cookie sheet and bake for 8 to 10 minutes. Transfer to a wire rack to cool.

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.

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.

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.