Almond Blueberry Cookies

This is a recipe from my favorite TV Chef Giada DeLaurentis. I am obsessed with her shows on Food Network. Anyway, this is an awesome cookie. More like a muffin top actually. Kind of cakey inside. But I do have some changes....

First, add more Blueberries. I like it packed with berries and there wasn't quite enough for my taste. You can use fresh or frozen.

In the recipe it says an egg yolk....nope...on her show it was actually the whole egg.

And last maybe a little less almond extract then what she calls for. Or if you don't like almond extract (Matt doesn't....funny...he still ate them:) )use vanilla extract instead. Enjoy!

Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter
1 cup sugar
1 egg york
1/4 to 1/3 cup whole milk
1 teaspoon almond extract
2 teaspoons lemon zest, about 1 lemon
1/2 cup chopped almonds, toasted
1 cup frozen blueberries, thawed and drained
Directions
In a medium bowl, combine flour, baking powder, and salt.
In another medium bowl, cream together the butter and sugar using a hand mixer. Add egg and beat to incorporate. Add milk, almond extract, and lemon zest.
Stir the dry ingredients into the wet ingredients. Fold in the almonds, then the blueberries. Chill the dough in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.
Using two small spoons, dollop mix onto cookie sheets. Bake until golden brown around the edges, about 15 minutes.
Cool the cookies on a wire rack. Save in a storage container to take to the picnic.