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Source: America's Favorite Food Associations

Kate's Blueberry Almond Cookies
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Serves: varies
Prep Time: 5 minutes
Cook Time: 40 minutes
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1/2 cup butter, softened
1/4 cup brown sugar, packed
1/4 tsp. vanilla
1/4 cup almonds, meal
1 cup all-purpose flour
2 Tbsp. cornstarch
1/8 tsp. salt
2 Tbsp. American Spoon Dried Wild Blueberries

Place rack in center of oven and preheat to 325. Cream butter, add brown sugar and mix until fluffy. Beat in vanilla and almond meal. Sift together flour, cornstarch and salt. With a pastry blender, mix dry ingredients into creamed mixture until crumbly. Add Dried Wild Blueberries. Lightly gather the dough into a ball. Place the dough between two sheets of waxed paper or plastic wrap. Using fingers, press the dough into a form 1/4" thickness. Remove the top sheet of waxed paper. Using a 2" diameter cookie cutter, cut dough into circles. Place circles on a greased cookie sheet. Bake for 40 minutes or until very pale golden. Do not brown. Remove shortbread from cookie sheet and cool on wire rack.

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