These blueberry-studded cookies are a staff favourite at Canadian Living headquarters. Finely ground almonds replace some of the flour in the dough, adding extra nutty flavour.
- Portion size 48 servings
- Credits : Canadian Living Magazine: December 2015
Ingredients
Method
In large bowl, beat butter with sugar until light and fluffy. Beat in egg and almond extract. In separate bowl, whisk together flour, ground almonds, baking powder and salt; stir into butter mixture just until dough forms. Stir in chocolate chips, blueberries and sliced almonds.Divide dough into thirds. Working one-third at a time, place dough on large piece of plastic wrap. Shape dough into 7-inch (18 cm) long log; flatten sides to form 1-inch (2.5 cm) tall rectangle. Wrap in plastic wrap, twisting ends to seal. Refrigerate until firm, about 3 hours. (Make-ahead: Refrigerate for up to 3 days or freeze wrapped logs in freezer bag for up to 1 month; if frozen, let dough stand at room temperature for 15 to 20 minutes before slicing.)
Trim ends of logs. Using thin sharp knife, slice logs into 1/4-inch (5 mm) thick rectangles. Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. Bake, 1 sheet at a time, in 375?F (190?C) oven until light golden, about 10 minutes. Let cool completely on pans. (Make-ahead: Layer between waxed paper in airtight container; store for up to 5 days or freeze for up to 2 weeks.)
Nutritional facts per cookie: about
- Fibre 1 g
- Sodium 44 mg
- Sugars 9 g
- Protein 2 g
- Calories 117.0
- Total fat 6 g
- Potassium 32 mg
- Cholesterol 15 mg
- Saturated fat 3 g
- Total carbohydrate 14 g
%RDI
- Iron 3.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 3.0
- Vitamin C 2.0
