Almond Blueberry Cookies

2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1 stick unsalted butter
1 cup of sugar
1 egg
1/4 to 1/3 cup of whole milk
1 tsp almond extract
2 tsp lemon zest, about 1 lemon
1/2 cup chopped almonds, toasted
1 cup frozen blueberries, thawed and drained

In a med bowl, combine flour, baking powder and salt

In another med 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 in dry ingredients into the wet ingredients. Fold in the almonds, then the blueberries. Chill the dough in the refrigerator for 30 minutes.

Preheat oven to 375

Using two small spoons, dollop mix onto cookie sheets. Bake until golden brown around the edges, about 15 minutes.