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Blueberry Drop Cookies
August 28, 2001

After reading the comments, I reduced almond ext to 1/4 tsp, and used 3/4 tsps vanilla. These cookies tasted divine, esp. warm -- like a little bit of heaven, I absolutely cannot rave enough about the taste. They are very difficult to make, though, because you want to make sure each cookie has at least one berry, but the cookies should be small because they spread a lot in the oven. Also, as another commented, they collapse -- when removed from the sheet, some of the bottoms literally dropped out, so I would suggest cooling on a flat surface, or on a rack with a very tight weave.

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