When my children were growing up I had a cookie jar in my kitchen that was never empty. I think I baked fresh cookies about every second day or so.
They had their favourites of course! (As did I!) I think chocolate chip topped the list, followed very closely by oatmeal raisin and peanut butter.
At Christmas I would spend weeks and weeks baking up extra goodies for our holiday celebrations and popping them into the freezer. That way I could present our friends and their families with trays filled with a variety of baked goodies, as well as having plenty of treats to munch on in our own home!
Then there were the special cookies. You know the kind I mean . . . slightly elegant and subtly special . . .reserved for special occasions such as baby and bridal showers and afternoon teas.
These fall into that category. They have to be the most delicious cookies ever . . . I kid you not!
There is no egg in them, so they are perfect for people who are allergic to eggs. They have an almost macaroon like consistency . . . crisp around the edges and slightly chewy in the middle . . .
Chock full of lovely dried blueberries and almonds . . . drizzled with sweet white chocolate. Bet you can't eat just one!!
*Blueberry Almond Cookies*
These just may be the best cookies you have ever tasted! Very similar to a macaroon in texture and oh so scrummy!
90g unsalted butter, softened (1/3 cup)
170g caster sugar (3/4 cup)
1/2 tsp almond extract
1 tsp vanilla extract
1 TBS milk
125g plain flour (1 cup)
1/2 tsp baking powder
80g ground almonds (3/4 cup)
50g of dried blueberries (1/3 cup)
melted white chocolate for drizzling
Preheat the oven to 180*C/350*F/ gas mark 4. Line two baking trays with parchment paper. Set aside.
Cream the butter and sugar together until light and fluffy. Beat in the almond, vanilla and milk. Whisk together the flour and baking powder. Stir into the creamed mixture along with the ground almonds. Stir in the blueberries. Mix well to form a soft dough.
Using your hands squeeze together 2 teaspoon measures of the dough into oval logs about 2 inches long. Place at least an inch and a half apart on the baking sheets.
Bake for 15 minutes, turning the baking sheet around halfway through the baking time. They should be lightly golden along the edges. Allow to cool on the pans for about 10 minutes before removing to finish cooling on a wire rack.
Melt some white chocolate and drizzle over top. Store in a tightly covered container.