1,705 likes, 13 comments - nytcooking on August 19, 2025: "Here’s how to make @vaughn’s Blueberry-Lemon Almond Cookies: • 3 cups all-purpose flour • 1 teaspoon kosher salt • ½ teaspoon baking powder • ¼ teaspoon baking soda • 1¼ cups granulated sugar • 3 tablespoons freshly grated lemon zest • 1 cup unsalted butter, at room temperature • 1 large egg plus 1 large egg yolk, at room temperature • 1 tablespoon lemon juice • ½ teaspoon almond extract • 1½ cups frozen blueberries • 1 cup powdered sugar • 2 tablespoons fresh lemon juice • Zest of 1 lemon (optional) Whisk together flour, salt, baking powder and baking soda. Combine granulated sugar and lemon zest, rubbing zest into the sugar. Add the butter and beat on medium speed for about 2 minutes until the mixture is fluffy and smooth. Add egg, egg yolk, lemon juice and almond extract, continue beating until fully incorporated. Scrape the bowl as necessary. Add dry ingredients to the butter mixture and beat on low speed, scraping any extra flour from the sides of the bowl. Add frozen blueberries and beat just until evenly distributed. Or fold them in by hand, adding them in two batches since the dough might be too cold to fold all of them in at once. Cover dough with a clean kitchen towel and let rest for about 10 minutes. Heat the oven to 350 degrees and line 2 large baking sheets with parchment paper. Using a 2-tablespoon cookie scoop, scoop heaping mounds of dough onto baking sheets, spacing each portion about 2 inches apart for 13 cookies per sheet. Bake the cookies for 12 to 14 minutes, rotating the pans and switching racks halfway through, until the edges are lightly golden brown and the domed centers look dry. Let cool for 5 minutes on the baking sheets, transfer to a wire rack to cool. In a medium bowl, whisk together powdered sugar, lemon juice and 1 teaspoon water. The glaze should be pourable, so add more water in ¼-teaspoon increments as needed. Drizzle the glaze over the cooled cookies, then freshly grate the zest of a lemon over the tops, if desired. Let the glaze set and enjoy. The cookies will keep in an airtight container at room temperature for up to 4 days.".