Blueberry Almond Cookies

Blueberry Almond Cookies

7
YPHUKET 0

"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."

Ingredients {{adjustedServings}} servings 214 cals

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 182 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. 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.
  3. 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.
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Reviews 7

  1. 10 Ratings

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DLTUELL
7/6/2003

This is not a cookie. It's a muffin disguised as a cookie. I was very disappointed with it. It tasted ok, however the appearance was not very attractive.

VML6467
8/25/2007

This was not good! We even tried baking them as muffins after we saw the first few cookies bake. They were quite bland and gray in color. Not appetizing.SAVE YOUR BLUEBERRIES!!!!

RAYBOLTON
6/17/2005

other than the really disgusting apperance, they taste "OK". Def. need the frosting or something to make them sweeter. I baked one batch at 15 min. and another at 12 min.--need to bake longer for a firmer taste and appearence. My husband said he'd still eat them!