Here is a recipe from my first book, Love, Manuela.
This recipe was given to me by my sister-in-law from the USA. She adds pecans to these cookies, and even if I didn’t do that here I can imagine they would be a tasty addition.
Here is the recipe, enjoy!
Brown Sugar Blueberry Cookies:
- 1/2 cup (120 g) butter
- 3/4 cup (150 g) brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 3/4 cup (225 g) all-purpose flour
- 1 3/4 oz. (50 g) vanilla pudding powder (or same amount of flour)
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/2 teaspoon ground cinnamon
- 1-3 tablespoons milk
- 3 1/2 – 5 oz. (100-150 g) fresh or frozen blueberries
- 1 3/4 oz. (50 g) pecans (optional)
- 1 3/4 oz. (50 g) white chocolate, melted
Preheat the oven to 350 ˚F (180 ˚C).
Put the butter and brown sugar into a mixing bowl and beat until fluffy.
Add the egg and the vanilla.
Beat well until everything is well blended, about 2 minutes.
Put the flour, vanilla pudding powder, salt, baking powder and cinnamon into a separate bowl. Stir to mix.
Add the flour mixture to the mixing bowl, then add the milk.
Mix until the dough comes together nicely.
I use fresh blueberries here, but frozen works just as well. If using frozen berries, add them to the dough when still frozen.
If you are using pecans, add them to the dough before the blueberries to avoid crushing the berries.
Wrap in plastic wrap and chill for 30 minutes.
Make small balls from the dough, using an ice cream scoop to help you. (One scoop per cookie.)
Arrange the balls into lined baking trays and press down slightly using the palm of you hand.
Bake in a 350 ˚F (180 ˚C) oven for about 10-12 minutes.
Cookies done, the smell is amazing!
Drizzle with some melted white chocolate…
The white chocolate drizzle gives them a nice look, plus the combination of blueberries and white chocolate is simply delicious.
Perfect with a glass of cold milk…
That’s it for now, I wish you all a wonderful day!
Hugs from me to you.