Brown Sugar & Blueberry Cookies with Almonds and Coconut

Every once in awhile, Jon goes on a baking binge. Wonderful for my sweet tooth; not so wonderful for my waistline. This weekend, he created Brown Sugar & Blueberry Cookies with Almonds and Coconut. Perfect texture- crunchy and juicy. Perfect flavor- light and sweet. Perfect cookie. And yes, we did manage to eat them all within minutes of coming out of the oven.

Ingredients:

  • 1 stick butter, at room temperature
  • 3/4 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon cardamon
  • 1/4 cup of chopped, slivered almonds
  • 1/2 coconut flakes, unsweetened
  • 1 tablespoon milk
  • 1 cup fresh blueberries

Preparation:

Preheat oven to 375.

Beat butter and sugar with an electric mixer until smooth. Add egg and vanilla, mixing well until combine, about 2 minutes. Stir in flour, baking powder, salt, 1 1/2 teaspoons cinnamon 1/4 teaspoon cardamon with the mixer on low speed. Mix until dough comes together. Add in milk, coconut and almonds. If dough is still crumbly, add milk 1 tablespoon at a time until it comes together. Fold in blueberries gently with a spatula – it is okay if they break a bit. Refrigerate for 30 minutes.

Remove dough from fridge and roll into 1 1/2 inch balls or scoop out with an ice cream scooper. Bake at 375 for 10-12 minutes. Let cool completely.

Advertisements

One thought on “Brown Sugar & Blueberry Cookies with Almonds and Coconut

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s