It’s our favorite time of year! We’re getting you some outstanding recipes for your holiday treat trays during our annual “12 Days of Cookies” series. Today, Elizabeth is baking with TCL Kitchen Star and blogger Alice Seuffert. Fun fact: Alice is the only baker who’s participated in every single year of “12 Days of Cookies!” Follow her on Instagram @diningwithalice.
The 12 Days of Cookies is brought to you by Bridgeman’s Ice Cream. This year, we’re pairing each cookie with a Bridgeman’s ice cream flavor. Alice recommends enjoying Blueberry Almond Cookies with Raspberry Fudge Torte.
For a list of Bridgeman’s retail locations and scoop shops, click here.
Here’s today’s recipe!
Blueberry Almond Cookies
2 ½ cups Flour
½ tsp Baking Powder
2 sticks Butter(Salted)
½ cup Granulated Sugar
½ cup Fresh Blueberries
½ cup Almonds
½ cup Dried Blueberries
Garnish: 5 ounces melted white chocolate (I like to use Ghirardelli White Melting Wafers)
Preheat oven to 350.
Mix flour and baking powder together and set aside.
Cream butter, ½ cup of sugar, and fresh blueberries. Add egg and mix.
Finely chop the almonds. Add the chopped almonds and dried blueberries to the mixer. Gradually add in the flour mixture and mix until combined.
Use a cookie scoop to make a total of 36 cookie balls.
Arrange a dozen cookie balls on a cookie sheet lined with parchment paper. Press down each cookie ball. Bake for 12 minutes.
Once cooled, dip half of the cookie in melted white chocolate.
Makes 36 Cookies