Almond & Lemon Blueberry Cookies

So last weekend, I had all these plans to make something brunch-like for Mother's Day. But I just wasn't feeling it. Ya know? I felt like something sweet and something fruity (i.e. something sweet and sort of healthy- well, sort of). So I did a little research and found these almond-y, lemon-y cookies with blueberries.

And well, they are kind of heavenly... They are sweet, tart and have this cake-like consistency that is similar to that of a scone. And I heart scones. A whole lot. 

If you are looking for something sweet and sort of healthy (sort of) that tastes like a scone, then here is what you need and what to do...

2 cups of all-purpose flour

1 cup of sugar

1 stick of unsalted butter, at room temperature

1/2 cup of slivered almonds, toasted

1 egg yolk

2 teaspoons of baking powder

1/2 teaspoon of salt

1/3 cup of whole milk

Zest of one lemon

1 teaspoon of almond extract

1 cup of fresh blueberries

Mix the flour, salt and baking powder together in a small bowl and set aside. Cream the butter and sugar together using a hand or electric mixer. Add the egg yolk, milk, lemon zest and almond extract. Make sure the mixture is well mixed. Add the flour mixture in 3 batches. Then, gently fold in the blueberries and toasted almonds. Cover the bowl with plastic wrap and chill the mixture in the refrigerator for 30 minutes. I love that part because it gives me time to clean up my disaster of a kitchen before the cookies are baked... :)

Line baking sheets with parchment paper and preheat the oven to 375 degrees. Scoop the mixture using a mini ice cream scoop or two small spoons. Bake for about 15 minutes or until the cookies are lightly browned on the edges.

I put these cookies out during lunch at my office yesterday. They were gone in about 15 minutes. No joke.

Let me know if ya like them...

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