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2 cups All-purpose Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
1/2 cup unsalted Butter
1 cup Sugar
1 Egg
1/3 cup whole Milk
1 teaspoon Almond Extract
2 teaspoons Lemon Zest (about 1 lemon)
1/2 cup chopped Almonds
1 cup frozen Blueberries, thawed and drained
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Preheat oven to 375 degrees. In a medium bowl, combine flour, baking powder and salt. In another medium bowl, cream together the butter and sugar using a hand mixer. Add egg andbeat to incorporate. Add milk, almond extract, and lemon zest. Stir the dry ingredients into the wet ingredients. Fold in the almonds, then the blueberries. Chill dough in the refrigerator for about 30 minutes. Using two small spoons (or an ice cream scoop), dollop dough onto cookies sheets. Bake until golden brown around the edges, about 15 minutes. Cool on a wire rack. Save in sealed storage container.
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