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"My nine-year old grandson and his friends went nuts for these great cookies," said Pamela Shank from Parkersburg, West Virginia. "Almonds and blueberries taste great together and give this cookie an updated twist."
This recipe is:
Quick
Diabetic Friendly
Nutritional Facts 1 cookie equals 109 calories, 5 g fat (2 g saturated fat), 18 mg cholesterol, 56 mg sodium, 16 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Originally published as Blueberry Almond Snickerdoodles in Cooking for 2 Spring 2009, p19
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Reviewed on Jul. 07, 2011 by bakergirlmd
This is a good recipe, and various dried fruits (apricots, cranberries, etc.) can be substituted for the blueberries if you prefer not to use fresh. You can also use other types of nuts (pecans or walnuts) to change up the flavor, as not everyone likes almonds.
Reviewed on Jul. 06, 2011 by InteriorsPlus
You can get dried blueberries & other dried fruits from www.nutsonline.com or just google dried blueberries. I love their dried strawberries. I'm making these cookies today for the first time for a 'girl trip' this weekend.
Reviewed on Jun. 16, 2010 by mbranch
I loved these cookies! Very soft. I did not frost them
Reviewed on Aug. 17, 2009 by geddie4
Costco sells large bags of dried blueberries -- great!
Reviewed on Jul. 17, 2009 by mary therese
As blueberries do not abound where I live, would it hurt if I use dried fruits like apricots, raisins or prunes? Can I use Marciano cherries, as another option?
Reviewed on Apr. 06, 2009 by paprwght44
I would think you could, but keep in mind the cookies may be a lot more moist than the original recipe.
Reviewed on Jan. 27, 2009 by susan102
i had a question about this recipe if you could use fresh or frozen blueberries in place of the dried and how it would affect the outcome. plz if anyone could help i would be very grateful.
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