Lemon Blueberry Almond Cookies

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:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs, almond extract, and lemon zest, and beat until well combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the sliced almonds and dried blueberries until evenly distributed throughout the dough.
7. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
9. 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!