Blueberry Almond Cookies |
"This is a suitable blue cookie! It is a first-rate treat for an Independence Day birthday celebration! I even have simply been right here in America for 7 months and this is my first baking invention."
Ingredients :
- 1 half cups white sugar
- 1 cup shortening
- 2 eggs
- 1 pint sparkling blueberries
- 1 half cups all-cause flour
- 1 half cups whole wheat flour
- 1 teaspoon salt
- 1 half of teaspoons baking soda
- 1 cup chopped almonds
Instructions :
Prep : | Cook : 24M | Ready in : |
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- Preheat oven to 350 degrees F (a hundred seventy five stages C). Line baking sheets with aluminum foil or parchment paper. Puree blueberries in a meals processor or blender.
- In a medium bowl, cream sugar and shortening together. Beat in eggs, then stir inside the blueberry puree. Sift collectively the all cause flour, complete wheat flour, baking soda and salt; stir into the blueberry combination. Finally, stir in the chopped almonds.
- Drop dough by way of heaping teaspoons onto the prepared cookie sheets. Bake for 13 to fifteen mins inside the preheated oven. Cool at the baking sheet or take away to chill on twine racks.
Notes :
- Reynolds® parchment may be used for less difficult cleanup/elimination from the pan.
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