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Blueberry Almond Snickerdoodles

 Blueberry Almond Snickerdoodles
"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."
16 ServingsPrep: 20 min. Bake: 10 min./batch + cooling

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

Directions

  • 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.
  • 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

2 of 2

Blueberry Almond Snickerdoodles (continued)

Directions (continued)

  • baking sheets coated with cooking spray.
  • 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.
  • 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.
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.