Sometimes you just need a sweet cookie. Of course, as with all things, these totally didn't last. I used to scale recipes down to only make a few cookies (2 or 4) to avoid temptation... Maybe I should get back into that habit...
These came about from a desire to use some of the dried blueberries I have for breakfast muesli mixes. Along the way I reached for the vanilla and saw the almond extract and the lightbulb went off. Great decision! I'm not sure if the almond flavor would be good with other dried fruit, but I'm excited to make these again with dried apricots. For those I'll probably use vanilla.
These are really light in color, but they firm up after cooling so don't be fooled! You can easily overbake cookies like these. They look like they flattened out but didn't bake. This is a trick! I also bet they'd be great with oat or spelt flour. Oooh... maybe coconut flour, coconut flakes and vanilla extract with maybe dried mango or papayas for the fruit. I'm getting distracted... sorry!
BLUEBERRY ALMOND SUGAR COOKIES
About 16 cookies
1/2 cup margarine
3/4 cup sugar
1 flax "egg" (1 TBS flaxseed meal with 3 TBS water, premixed and set aside to do it's thang)
1 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
1 tsp almond extract
1/4 cup dried blueberries
1. Mix the flaxseed meal with water and set aside. Heat oven to 350F. In a large bowl, mix the margarine and sugar until fluffy. I don't have a beater, but my arm got a work out!
2. Add in the flour, baking powder, salt, almond extract, and flax egg.
Mix well til creamy. Then add the blueberries.
3. Measure out about 1 TBS or so onto a cookie sheet lined with awesome parchment paper. Evenly space them, these will definitely spread out.
4. Bake for 12 minutes at 350F. Remove and let them cool a bit before moving to a wire rack or just eating.
I couldn't tell you how long they'd last in an airtight container but my guess is 30 minutes. ;-) Probably a few days... if you have willpower!