ALMOND BLUEBERRY COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 1h5m
Yield about 30 cookies
Number Of Ingredients 11
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 COOKIES
This is a fabulous blue cookie! It is a great treat for an Independence Day celebration! I have just been here in America for 7 months and this is my first baking invention.
Provided by YPHUKET
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with aluminum foil or parchment paper. Puree blueberries in a food processor or blender.
- In a medium bowl, cream sugar and shortening together. Beat in eggs, then stir in the blueberry puree. Sift together the all purpose flour, whole wheat flour, baking soda and salt; stir into the blueberry mixture. Finally, stir in the chopped almonds.
- Drop dough by heaping teaspoons onto the prepared cookie sheets. Bake for 13 to 15 minutes in the preheated oven. Cool on the baking sheet or remove to cool on wire racks.
Nutrition Facts : Calories 214.4 calories, Carbohydrate 26.7 g, Cholesterol 15.5 mg, Fat 11.2 g, Fiber 1.9 g, Protein 3.3 g, SaturatedFat 2.5 g, Sodium 182.1 mg, Sugar 14.1 g
BLUEBERRY-ALMOND BREAKFAST COOKIES
Don't mind us. Just breaking the laws of physics to turn cookies into a clever breakfast food.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h25m
Yield 22
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 Serving
ALMOND BLUEBERRY COOKIES
Make and share this Almond Blueberry Cookies recipe from Food.com.
Provided by lvlrs_l3urnside
Categories Dessert
Time 35m
Yield 30 cookies, 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 533.4, Fat 22.9, SaturatedFat 10.7, Cholesterol 73.2, Sodium 362.5, Carbohydrate 76.9, Fiber 3.4, Sugar 42.2, Protein 7.9
ALMOND BLUEBERRY COOKIES
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. Save in a storage container to take to the picnic.
BLUEBERRY ALMOND COOKIES
Yield 30 cookies
Number Of Ingredients 11
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love