Why This Recipe Works:
This recipe combines the zesty freshness of lemon with the sweet tartness of blueberries and the nutty flavor of almonds. The result is a delightful cookie with a perfect balance of flavors and textures.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- Zest of 1 lemon
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sliced almonds
- 1/2 cup dried blueberries
How to Make This Recipe:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, almond extract, and lemon zest, and beat until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the sliced almonds and dried blueberries until evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Frequently Asked Questions (FAQs):
Q: Can I use fresh blueberries instead of dried?
A: Fresh blueberries contain more moisture and may affect the texture of the cookies. It’s best to use dried blueberries for this recipe.
Q: Can I substitute almond flour for all-purpose flour?
A: While almond flour can add a nice texture to cookies, it may change the consistency of the dough. It’s best to stick with all-purpose flour for this recipe.
Expert Tips:
- For extra almond flavor, you can sprinkle some sliced almonds on top of each cookie before baking.
- If you prefer a softer texture, you can slightly underbake the cookies.
How to Store This Recipe:
Store the cooled cookies in an airtight container at room temperature for up to one week. Enjoy these delicious Lemon Blueberry Almond Cookies as a snack or dessert!
Lemon Blueberry Almond Cookies
20
servings25
minutes20
minutesIngredients
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon almond extract
Zest of 1 lemon
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sliced almonds
1/2 cup dried blueberries
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, almond extract, and lemon zest, and beat until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the sliced almonds and dried blueberries until evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Savor the delightful combination of zesty lemon, sweet blueberries, and nutty almonds in these scrumptious Lemon Blueberry Almond Cookies! 🍋💙🌰
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