Almond Blueberry Cookies

2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2cup unsalted butter
1 cup sugar
1 egg yolk
1/3 cup milk
1 teaspoon almond extract
2 teaspoons lemon zest (about 1 lemon)
1/2 chopped almonds (toasted)
1 cup frozen blueberries (thawed and drained)

In a medium bowl combine flour, baking powder, and salt. In another bowl cream together butter and sugar. Add egg and beat to incorporate. Add milk, almond extract, and lemon zest. Stir in dry ingredients. Fold in almonds, then blueberries. Chill dough in refrigerator for 30 mins. Preheat oven to 375 degrees. Using two small spoons, dollop mix onto cookie sheets. Bake until golden brown around the edges, about 15 mins. Cool cookies on wire rack.

*Note* If you don't thaw the blueberries they mix in better and you don't have to chill the dough. I just let it sit on my counter for about 15 mins and it is perfect. Also I use parchment paper on my cookie sheet and I use my Pampered Chef med scoop instead of two spoons. This works great but you do have to increase cooking time to about 18 mins.