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Blueberry Almond Snickerdoodles Recipe
Blueberry Almond Snickerdoodles Recipe photo by Taste of Home

Blueberry Almond Snickerdoodles Recipe

Read Reviews (8)
5 8
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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."
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch + cooling
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch + cooling
MAKES: 16 servings

Ingredients

  • 2 tablespoons butter, softened
  • 2 tablespoons shortening
  • 1/3 cup plus 2 tablespoons sugar, divided
  • 1 egg
  • 3/4 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup chopped almonds
  • 1/4 cup dried blueberries
  • 1/2 teaspoon ground cinnamon
  • ICING:
  • 1/4 cup confectioners' sugar
  • 1 to 2 teaspoons 2% milk

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.

Directions

  1. In a large bowl, cream the butter, shortening and 1/3 cup sugar until light and fluffy. Beat in egg. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well. Stir in almonds and blueberries.
  2. In a small bowl, combine cinnamon and remaining sugar. Shape dough into 1-1/2-in. balls; roll in cinnamon mixture. Place 2 in. apart on baking sheets coated with cooking spray.
  3. Bake at 350° for 10-12 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks to cool completely.
  4. For icing, combine confectioners' sugar and enough milk to achieve desired consistency. Drizzle over cookies. Store in an airtight container. Yield: about 1-1/4 dozen.
Originally published as Blueberry Almond Snickerdoodles in Cooking for 2 Spring 2009, p19

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.

Reviews for Blueberry Almond Snickerdoodles(8)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed Nov. 15, 2012

The best! I quadrupled this recipe and made only minor changes. Didn't have almonds, so I used hazelnuts. I also didn't read the directions all the way thru first and added the cinnamon to the cookie dough. So to make up for that, I dipped a glass in sugar and flattened each cookie and didn't use the icing. I use sugar in the raw and turkey eggs for all cookie recipes and it makes them all so light and crisp. This recipe is definitely a keeper, even with the mistake! I used dried cranberries infused with bluebery juice, because the dried blueberries were loaded with preservatives ... at least what was available at my market. Thank you Pamela, your recipe is now in my personal recipe book.

MY REVIEW
Reviewed Jul. 7, 2011

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.

MY REVIEW
Reviewed Jul. 6, 2011

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.

MY REVIEW
Reviewed Jun. 16, 2010

I loved these cookies! Very soft. I did not frost them

MY REVIEW
Reviewed Aug. 17, 2009

Costco sells large bags of dried blueberries -- great!

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