Blueberry Almond Crunch Doodle Cookies |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 48 |
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I came across this recipe tonight and it sounded different and good... I have never had a cookie made with blueberries and almonds... with a mascarpone frosting... this recipe is from Better Recipes Ingredients:
1/2 cup margaine, softened |
1/2 cup shortening |
2 eggs |
1 3/4 cups sugar |
2 1/2 cups all purpose flour |
2 teaspoons cream of tartar |
1 teaspoon soda |
1/4 teaspoon salt |
1 cup dried blueberries |
1 cup almonds, chopped |
2 teaspoons ground cinnamon |
1 cup confectioner's sugar |
2 tablespoons mascarpone cheese |
2-2 1/2 tablespoons milk |
Directions:
1. Preheat oven to 350 degrees. In a large mixing bowl, cream margarine and shortening. Add eggs and 1 1/2 cups sugar then mix well. In a medium bowl, combine flour, cream of tartar, soda and salt. Add flour mixture to creamed mixture in 3 parts and mix well. Stir in blueberries and almonds. In a small bowl, combine remaining sugar and cinnamon, then set aside. Shape dough by rounded teaspoon into 1 1/2 inch balls. Roll balls in cinnamon and sugar and place on ungreased baking sheet. Bake 10-12 minutes until edges become light brown. Let set on cookie sheet 3 minutes then remove to a cooling rack. Cookies will harden as they cool. Combine confectioner's sugar, mascarpone cheese and milk until
2. smooth. Drizzle over cookies.
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