Blueberry Almond Cookies

SUBMITTED BY: YPHUKET PHOTO BY: MSATLANA

"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."

SERVINGS & SCALING

Original recipe yield: 4 dozen

USMETRIC

About scaling and conversions

INGREDIENTS

1 1/2 cups white sugar
1 cup shortening
2 eggs
1 pint fresh blueberries
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1 cup chopped almonds

READ REVIEWS (9)

DIRECTIONS

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.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jul. 6, 2003 by DLTUELL

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.

6 users found this review helpful

Reviewed on Aug. 25, 2007 by VML6467

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!!!!

3 users found this review helpful

Reviewed on Jun. 17, 2005 by RAYBOLTON

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!

3 users found this review helpful

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