2 c all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 stick butter, softened
1 c sugar
1/4 c milk
1 tsp almond extract
2 tsp lemon zest, about 1 lemon
1/2 c almonds, chopped, toasted
1 c blueberries (thawed and drained if using frozen)
In medium bowl, combine flour, baking powder, and salt.
In small bowl, combine butter, sugar, egg, milk, almond extract, and lemon zest. Mix until well blended.
Add the contents of the small bowl to the medium bowl and mix.
Fold in almonds and blueberries.
Refrigerate dough for 30 min.
Drop by spoonfuls onto ungreased cookie sheet.
Bake in 375 degree oven until browned around the edges, about 15 minutes.
Cool on wire rack.