Yield:
about 45 cookies
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.
Preheat the
oven to 375 degrees F.
Scoop out
dough a teaspoonful at a time onto cookie sheets. Bake until golden brown
around the edges, about 15 minutes.
Cool the
cookies on a wire rack.