We can't believe the 12 days of Cookies is coming to an end again. December always sneaks by so fast! This last cookie is a personal favorite. Elizabeth Ries stopped by Alice Seuffert's (Dining with Alice) to learn how to make a Blueberry Almond cookie. It looks so delicious. Alice has stuck with the berry theme and paired this with our Rapsberry Fudge Torte. YUM! You definitely want to give this one a try.
Blueberry Almond Cookies
2 ½ cups Flour
½ tsp Baking Powder
2 sticks Butter(Salted)
½ cup Granulated Sugar
½ cup Fresh Blueberries
½ cup Almonds
½ cup Dried Blueberries
Garnish: 5 ounces melted white chocolate (I like to use Ghirardelli White Melting Wafers)
Preheat oven to 350.
Mix flour and baking powder together and set aside.
Cream butter, ½ cup of sugar, and fresh blueberries. Add egg and mix.
Finely chop the almonds. Add the chopped almonds and dried blueberries to the mixer. Gradually add in the flour mixture and mix until combined.
Use a cookie scoop to make a total of 36 cookie balls.
Arrange a dozen cookie balls on a cookie sheet lined with parchment paper. Press down each cookie ball. Bake for 12 minutes.
Once cooled, dip half of the cookie in melted white chocolate.
Makes 36 Cookies