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Get the FREE recipe for Vaughn’s Blueberry-Lemon Almond Cookies: https://nyti.ms/45nqoMi
Vaughn is back in the studio kitchen and he’s making citrusy, almond-y cookies brimming with blueberries. They’re sort of like muffin tops drizzled with a tangy glaze. Enjoy them with a morning cup of coffee, afternoon tea or ahead of your evening nightcap.
And for even more cookies, preorder Vaughn’s new cookbook, “Cookies: The Best Recipes for the Perfect Anytime Treat.” It comes out Oct. 28: https://www.penguinrandomhouse.com/books/763739/cookies-by-vaughn-vreeland-and-the-new-york-times-cooking/
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All the food that’s fit to eat (yes, it’s an official New York Times production).
