Fascination with food

I have always enjoyed good food but it wasn't until this past summer that I became a "foodie." It started with a classic caprese salad at Ruth's Chris. From there I became completely obsessed with basil and tomatoes, and this obsession spilled over into other magical ingredients. I've spent time on leeks, parsley, vanilla extract, beef, and now my latest is almond extract.



I had to have the almond extract, maybe it was the pretty packaging. But what good is the magic ingredient without a good recipe to put it to test. The recipe came during a moment of pure uninspiration. I think I was taking a nap in front of the TV and I woke up to none other than Giada baking blueberry almond cookies.


I made these cookies at the worst possible time. I had an hour to make them, including chilling and baking, before I had to go to class. Luckily they came out yummy anyway. Here is the recipe adapted from Giada De Laurentiis on her show Everyday Italian.

Almond Blueberry Cookies

2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 stick unsalted butter
1 cup sugar
1 egg yolk
1/4-1/3 cup whole milk*
1 teaspoon almond extract
2 teaspoons lemon zest
1 cup blueberries

In a medium bowl combine flour, baking powder and salt

In another bowl cream together the butter and sugar. Add the egg yolk and incorporate. Add milk, almond extract and lemon zest.

Stir the dry ingredients into the wet ingredients. Fold in the blueberries. Chill the dough in the refriderator 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 on a wire rack.

* I probably added about 1/2 cup of milk
** I omitted the 1/2 cup of chopped toasted almonds.