Almond Blueberry Cookies with Lemon Glaze

Makes about 2 and half dozen cookies
I love these cookies. I make them every year with the fresh blueberries I get from my big sis. Actually come to think of it, ever since she started giving me blueberries from her garden, this is the only recipe I make with them. If you're not fortunate enough to have a blueberry bush in your garden or a big sis who does, frozen or store bought work great too.

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter
• 1 cup sugar
• 1 egg yolk
• 1/3 cup whole milk
• 1 teaspoon almond extract
• 2 teaspoons lemon zest, about 1 lemon
• 1/2 cup ground almonds
• 1 cup fresh blueberries, or frozen blueberries thawed and drained

Lemon Glaze:
• 1 cup confectioners' sugar
• 2 tablespoons freshly squeezed lemon juice

Directions
In a medium bowl, combine flour, baking powder, ground almonds, and salt.

In bowl of an electric mixer fitted with paddle attachment, cream together the butter and sugar until pale and fluffy. Add egg yolk and beat to incorporate, scraping down the side of the bowl with a rubber spatula after the addition. Add milk, almond extract, and lemon zest, beat to combine.

With the mixer on low, gradual add in the dry ingredients.

Using a rubber spatula, gently fold in the blueberries, being careful not to crush them. Chill the dough in the refrigerator for 30 minutes.

Preheat the oven to 375°F.

Using two small spoons, or a 1 1/2-inch ice cream scoop dollop mix onto stoneware baking sheets or metal baking sheets lined with parchment paper. Bake until golden brown around the edges, about 15 minutes.

Cool the cookies on a wire rack. Once cooled, place wire rack over a baking sheet to catch the lemon glaze as it drips off the cookies. Spoon the lemon glaze over the cookies using an offset spatula or the back of a spoon.

Leave cookies on wire rack and allow glaze to dry and harden. Once hardened, cookies can be stored in an airtight container for up to 3 days.

Lemon Glaze:
Sift confectioners’ sugar into a medium bowl. Add lemon
juice and whisk until smooth. Use immediately.