Almond Blueberry Cookies

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I followed most of the directions, but used one whole egg, 1/3 c. milk and omitted the actual almonds (husband doesn't like nuts and this cookie turned out excellent! I received so many compliments! A blueberry cookie is unusual---I think it should stand alone though, and not be placed with other cookies...the texture is just too different.

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These were pretty simple to make and tasted good. They were more of a cake texture rather than a cookie, but still they weren't bad.

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These cookies are super moist with just the perfect hint of sweetness. I used a whole egg as opposed to the egg yolk stated in the recipe because if you watch the video of Giada making them she uses the whole egg. Used 2% milk, vanilla extract instead of almond and left out the almonds too. And used fresh blueberries. I also topped with a little drizzle of lemon glaze (powdered sugar, lemon zest and lemon juice. MMM, mmm good. You will not be disappointed. Please try!

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these are great blueberries cookies. i didn't have a mini ice cream scooper, so i just used a tablespoon. the size of each cookies varied a little, so the recipe yielded about 2 dozen for me. the cookies were very moist and soft. i would definitely make them again.

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I made this in cookie form but only make it in a 8x8 baking dish now and cut it into bars. I buy a good lemon curd and dollop it on top and sprinkle some powdered sugar over it. The lemon curd is great because the cookie is so mild. Use fresh blueberries always!

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Giada has this recipe down pat.
This cookie is not only elegant tasty but simple to make

my friends at http://www.recipecarousel.com/blog
told me I could not go wrong with this a platter of these cookies and they were oooo---soo---right
louis
cooks

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i made these for a dinner night with some friends & they were great! they have a very light, fluffy texture and taste. i will definitely make them again!

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What's an egg york? LOL :-

Seriously though, they sound delicious. I can't wait to make them this weekend!

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I made these cookies for mother's day and they were absolutely delicious. Everyone enjoyed them, including the kids. Someone commented they tasted like the top of blueberry muffins, which is the best part of the muffin. I didn't have almond extract so I used vanilla instead. I would definitely make this again!

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I used chopped pecans and walnuts instead of almonds, fresh blueberries instead of frozen, and 2% fat milk instead of whole. Baked them for 20 minutes instead of 15. They turned out wonderful, beautiful and yummy. They weren't "soggy" or "soft" at all, they were crispy on the outside and moist inside. I didn't eat them, since I'm saving them for tomorrow (mother's day, but I had a few testers and they said it was delicious. : Definitely making them again, thanks Giada!