Today was another day of Culinary Art Therapy for me.
Yes, it’s a thing. It really is.
And, I consider myself both a practitioner and a therapist.
Thank you to all of my therapeutic recipients (hungry tummies and open hearts).
I learn from you every day and you nourish my soul each and every time I’m in the kitchen.
Chocolate Blueberry Almond Crunch Cookies!
Chocolate Blueberry Almond Crunch Cookies
2 sticks butter, room temperature
3 large eggs
1 cup white sugar
1 cup brown sugar
1 tsp. almond extract
1/2 tsp. sea salt
1 tsp. baking soda
1 tsp. baking powder
2 1/2 cups all purpose flour
1 cup roasted, salted almond pieces
1 cup chocolate covered freeze dried blueberries
Preheat the oven to 350 degrees.
Cream the butter until light and fluffy. Add in the eggs and then the sugars, until nice and creamy. Add the almond extract, salt, baking powder, and baking soda. Combine well. Slowly stir in the flour in batches. Once almost combined, stir in the almond pieces and blueberries.
Form into 1″ balls on parchment lined cookie sheets.
Bake for about 15 minutes, until light and crispy, with a bit of “puff.”
Cool for a few minutes before removing from the pan and enjoying a giant glass of cold milk!
