Prep 15 mins
Cook 15 mins
Wild blueberries are smaller and have much more flavour than their larger cultivated cousins. Lingonberries are small tart cranberries. (You may substitute with large fresh blueberries and finely chopped fresh cranberries or with frozen blueberries and cranberries, if thawed and really well drained) Yield for these unique cookies is 48 small or 24 large.
- 2 1⁄2 cups flour
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh nutmeg, grated
- 1⁄2 teaspoon cinnamon
- 1⁄2 cup unsalted butter, soft
- 1 cup sugar
- 1 large egg, beaten
- 1⁄2 cup half-and-half or 1⁄2 cup 2% low-fat milk
- 1 1⁄2 cups fresh blueberries, wild
- 1⁄2 cup fresh lingonberry
- 3 tablespoons candied ginger, finely chopped
- Preheat oven to 375 degrees.
- Grease and set aside cookie sheets.
- Mix together flour, baking powder, salt and spices.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add in the lightly beaten egg.
- Next add the flour mixture into the butter mixture, alternating with the half and half.
- Gently add in the blueberries, lingonberries and candied ginger.
- Dop the dough by teaspoons onto the prepared cookie sheets and bake for 10 - 12 minutes.
- Cool on wire racks.
- These cookies will last 3 days if stored in a tightly covered container.
This are very interesting cookies with great flavor, but not too sweet. I took them to a super bowl party and they were beating out the chocolate chip cookies, even among the men. I used wild blueberries and cranberries. Thanks for posting a new and different cookie recipe!