Ingredients
1½cupswhite sugar
1cupshortening
2eggs
1pintfresh blueberries
1½cupsall purpose flour
1½cupswhole wheat flour
1tspsalt
1½tspbaking soda
1cupalmonds,chopped
Preparation
Preheat oven to 350 degrees F. Line baking sheets with aluminum foil or parchment paper. Puree blueberries in a food processor or blender.
In a medium bowl, cream sugar and shortening together. Beat in eggs, then stir in the blueberry puree.
Sift together the all purpose flour, whole wheat flour, baking soda and salt; stir into the blueberry mixture. Finally, stir in the chopped almonds.
Drop dough by heaping teaspoons onto the prepared cookie sheets. Bake for 13 to 15 minutes in the preheated oven. Cool on the baking sheet or remove to cool on wire racks.
