I made this with chopped apples instead of blueberries. Used 1 teasp vanilla, 1teasp cinnamon and 1/4 teasp cloves instead of the almond extract and lemon. Came out great!

All my taste-testers dropped to their knees. This is a great recipe. However, due to the nature of blueberries (a very WET fruit), you will have to make adjustments depending on the crop. I used small, compact berries, so I cut the milk by half. I did not want extra moisture in the dough from broken berries so I mixed half gently in the top half of the dough, baked it, then mixed the rest as I scooped. Lastly, I used real butter for flavor. They did NOT taste like muffins. This is a delicate cookie that does not keep as nicely as others, but a very special treat indeed.

Wow! these were very good. Thanks for sharing this, I'll defiantly be making some for my family. The alterations I used: 1/4 tsp almond, 3/4 vanilla. It still had the almond taste, but wasn't bitter. Also a few drops of lemon juice (not the zest) I had wealthy cup of very large blueberries... it was probably more like 1 1/4 cup in total :) I also read the reviews and did as mentioned.. Put some parchment paper down.. my blueberries really juiced and I'm happy for my pan. My only issue was probably if there wasn't a blueberry in my bite it didn't taste as good. And then the fact that I love them so much more warm.

Wonderful cookies that are sort of a cross between a cookie and a muffin. One suggestion...refrigerate overnight. The first time we made these we refrigerated overnight and they turned out wonderful. The second time we started them in the morning and baked in the early afternoon, letting the dough sit for about 4 hours like the recipe said. They didn't come out quite as good....still good but a little soggy. I plan to make these again and prepare the dough the night before.

I made these for a Blueberry festival. They were delicious! The lemon flavor matches the bluberry flavor perfectly. I omitted the almond extract and increased the amount of vanilla to about 3/4 tsp. I'm making them again right now.

Made these last night...only had 1 hour to refridgerate...my husband doesn't even like blueberries and wolfed a dozen of these strait from the oven....loved them and will make again and again.

Light and moist! You can make them all year round with frozen berries. I like them sprinkled with powdered sugar and a glass of iced tea for an easy, refreshing summer treat.

These cookies are great! I followed the recipe exactly except added some sugar sprinkled on top. Also, I didn't have time to let the dough cool in the fridge. They still turned out beautifully! I will make these again.

This was OK. Really nothing special, and kind of dry. The dough did not make "drop" cookies; it was watery and spread out a lot. I also added vanilla extract in place of the almond extract. I probably won't make these again, but thanks anyway.

Absolutely delicious. Everyone loved these. Could use any berry and I think it would be just as good. The batter by itself is really delish!

Great recipe. Followed it exactly and they turned out delicious. Very easy to make, and a big hit with my family and friends. Nice change for a summer cookie. Thanks!

These cookies were the bomb! I didn't have any lemons so I substituted 1/2 t. lemon extract for the lemon zest and only used 1/2 t. vanilla. I used my small Pampered Chef cookie scoop and each cookie turned out perfectly! They are a little crunchy on the outside and soft on the inside. My 15 year old son loved them! Thanks for a great, easy recipe!

I used butter flavored shortening and vanilla. They are soooo good I can't stop eating them!!

I loved these cookies! My husband really enjoyed them, too. I opted to use the full amount of almond extract (no vanilla like some people recommended). I'm glad I did! The almond and the zest make the cookies so flavorful. My cookies didn't spread out a lot on the pan like a lot of other people experienced. They came out with the texture exactly of a cookie. Yummo! The only changes I made to the recipe were that I used the butter-flavored Crisco shortening, and I added about a third of a cup extra blueberries. They came out perfectly! Also, I live in high altitude. The 12 minutes were plenty to cook the cookies at high altitude!

Very light and fluffy. I flattened down each cookie with a fork dipped in water and then sprinkled each with a little sugar. Very muffin/cake like.

It was okay but missing something. Might be better with some sugar on top. Basically tasted like muffins.

These cookies tasted pretty good, and were a good way to use up blueberries. They were much lighter than regular cookies. They were not very sweet. I added cinnamon, which gave them a little extra flavor.

Well, I will give it five for now, cause I can usually tell when the batter is good tasting so will the cookies be. So, I completed the batter and stuck it in the fridge over night here and I will take it out tomorrow morning and cook them. But so far, the batter is excellent, I assed just a touch of Lemon extract, that is the only thing I altered, should be great! Thanks for this recipe.