These light cookies are studded with almonds and fresh blueberries.
Recipe adapted from Giada De Laurentiis.
- Yield:about 2 dozen cookies
- Active time: 20 minutes
- Total time:1 hour
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup sugar
- 1 egg
- 1/4 cup milk
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 2 teaspoons lemon zest
- 1/2 cup slivered almonds, lightly toasted
- 1 cup fresh blueberries
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat together butter and sugar with an electric beater until thick and fluffy, about 3 minutes.
Add egg and beat until incorporated. Add milk, almond and vanilla extracts, and lemon zest. Beat to combine.
Add dry ingredients to bowl and beat just until evenly incorporated. Stir in almonds. Gently fold blueberries into dough. Cover dough with plastic wrap and chill in refrigerator for 30 minutes.
Preheat oven to 375°F. Line two baking sheets with parchment paper. Drop dough by rounded tablespoons onto prepared baking sheets. Bake cookies until golden, about 15 minutes.