Zutaten für Almond Blueberry Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1/2 cup whole milk
- 1 teaspoon almond extract
- 1 tablespoon lemon zest
- 1 cup sliced almonds
- 1 cup fresh blueberries
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Zubereitung von Almond Blueberry Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 2 1/2 cups flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup softened butter and 1 cup granulated sugar until light and fluffy using a hand mixer or stand mixer.
- Beat in 1 large egg until well combined.
- Add 1/2 cup milk, 1 teaspoon almond extract, and 1 tablespoon lemon zest. Mix until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in 1 cup sliced almonds and 1 cup fresh blueberries.
- Cover the bowl and chill the dough in the refrigerator for at least 30 minutes (this helps prevent the cookies from spreading too much).
- Roll rounded tablespoons of dough into balls.
- Place the dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12-15 minutes, or until the edges are golden brown. Baking time may vary depending on your oven.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
168g
Fat
53g
Carbs
25g
