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Matt’s Blueberry Cookies

September 9, 2012

You learn a lot about people in college. For example: Matt loves Guinness and blueberries (not together). I envision his lovely lady walking away for a minute when food shopping, only to return to a full cart of beer and blueberries. I can clearly picture her eye roll and chuckle now, ha. I digress…

Due to this love for blueberries, I added extra in the recipe. I did a test batch for work first and they were mistaken for scones, which I can see. It’d say these range between a scone and a muffin top. Much softer than a regular cookie. I have a hunch they did not ship well, I’ll have to ask Matt. Because they tasted much better in my opinion left out. When I put them in bags to bring to work they got a tad soggy. I’d be curious to know how 2 days of shipping 800 miles did.

I love baking on rainy days, been a very many lately in Georgia before this weekend. Looks like summer is really over.

  • ½ cup of butter (room temperature)
  • ¾ cup of brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 ¾ cup of flour
  • ¼ tsp salt
  • ½ tsp baking powder
  • 1 ½ tsp cinnamon
  • 2 tbsp blueberry preserve
  • 1 cup of blueberries

Combine dry ingredients and set aside. Cream the butter and sugar until mixed well. Add the egg, vanilla and preserve. Slowly add dry ingredients without over-mixing. Fold in blueberries, do not over mix or mix aggressively for fear of breaking. Refrigerate for a minimum of 30 minutes. Scoop 1-inch balls onto a baking sheet and bake 8-10 minutes at 375 degrees. I rolled mine in turbine sugar too.

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