BLUEBERRY ALMOND SNICKERDOODLES

Blueberry Almond Snickerdoodles image

Provided by Chrystal Cackler @journeyrock92

Categories Cookies

Number Of Ingredients 14

2 tablespoon(s) butter, softened
2 tablespoon(s) shortening
1/3 cup(s) plus 2 tablespoons sugar, divided
1 - egg
3/4 cup(s) all-purpose flour
1/2 teaspoon(s) cream of tartar
1/4 teaspoon(s) baking soda
1/8 teaspoon(s) salt
1/4 cup(s) chopped almonds
1/4 cup(s) dried blueberries
1/2 teaspoon(s) ground cinnamon
ICING:
1/4 cup(s) confectioners' sugar
1-2 teaspoon(s) 2% milk

Steps:

In a large bowl, cream the butter, shortening and 1/3 cup sugar until light and fluffy. Beat in egg. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well. Stir in almonds and blueberries.
In a small bowl, combine cinnamon and remaining sugar. Shape dough into 1-1/2-in. balls; roll in cinnamon mixture. Place 2 in. apart on baking sheets coated with cooking spray. Bake at 350° for 10-12 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks to cool completely.
For icing, combine confectioners' sugar and enough milk to achieve desired consistency. Drizzle over cookies. Store in an airtight container.