Even though the fourth was yesterday, here's another patriotic cookie. The blueberries and cranberries inside this soft cookie (almost biscuit-like) make for a healthier treat (no chocolate involved).
Ingredients: 1 1/4 cups all-purpose flour, 1 1/2 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/4 cup unsalted butter, room temperature, diced, 1/4 cup raw sugar, plus extra for sprinkling (may also use granulated sugar), 1/2 cup sour cream, 1 cup fresh blueberries, 1/2 cup semi-dried cranberries.
Instructions: Preheat oven to 375 degrees. Line baking sheets with parchment paper;set aside. 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 (remember kindergarten play-doh??). Stir in the sugar; then add the sour cream, blueberries and cranberries, stirring just until combined.
Spoon 10-12 mounds of the mixture, spaced well apart, on to the prepared baking sheets. Sprinkle with the extra sugar and bake for about 20 minutes, or until golden and firm in the center. Remove to wire racks to cool. May serve warm or cooled.
Makes 10-12 softbakes.
"The Cookie and Biscuit Bible", Anness Publishing Ltd., London, 2003.
Cookies Rule!!!
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