Recipe by the_cookie_lady
From "The Ultimate Cookie Book" by Catherine Atkinson. I haven't tried this yet but I imagine it must be like the cookie cousin of the blueberry muffin. Yummy! You could also substitute fresh cranberries for the blueberries and substitute chopped preserved ginger for the dried cranberries. Times are estimates.
Top Review by tednjoc
These were quite tasty, more like a drop scone than a soft cookie. I used the prescribed amounts of frozen blueberries and dried cranberries; one cup of blueberries seemed a bit excessive as the dough was hard to work with. When I make these again, I may try a chocolate chip variety.
- 1 1⁄4 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1⁄4 cup unsalted butter, at room temperature, diced
- 1⁄4 cup raw sugar, plus extra
- raw sugar, for sprinkling
- 1⁄2 cup sour cream
- 1 cup fresh blueberries
- 1⁄2 cup semi dried cranberries
Directions See How It's Made
- Preheat the oven to 375
- line two baking sheets with baking parchment.
- Sift together the flour, baking powder and cinnamon into a large mixing bowl.
- Add the diced butter and rub in with your fingers until the mixture resembles fine breadcrumbs.
- Stir in the raw sugar.
- Add the sour cream, blueberries and cranberries and stir just until combined.
- Spoon ten mounds of the mixture onto the prepared baking sheets.
- Sprinkle with the extra raw sugar and bake for about 20 minutes, or until golden and firm in the center.
- Serve warm.