Easy Blueberry Cookies, Bite-Sized and Yummy

Sometimes it is difficult to get your child to eat fruit. So why not let him or her work with you on putting this easy cookie formula together? You can use any berry that you like. Try distinct extracts like coconut or add spices like half a teaspoon of cinnamon or anise, if you like. More spices regularly mean more nutrients.

All you need is one bowl. This formula makes 16 to 18 ping-pong or walnut-sized cookies. The cookie dough does not spread, so you can get abundance on your baking sheet. Just double everything, if you want to make sufficient for two cookie sheets (36 cookies). You can bake half now and half later. Chances are they won't stick colse to very long.

Easy Cookie

Set your oven to bake at 350 degrees Fahrenheit. Grease your cookie sheet or use parchment paper to save on calories. Each batch will take 12 to 14 minutes until the cookies are golden.

The Recipe: Cream ½ cup softened butter or 1 stick with ½ cup powdered sugar. I like using Smart equilibrium (64% fat content) to cut the fat and calories. Also that saves time, since you don't have to wait for it to soften. Just smash it down into a ½ cup box with a fork, a great job for your child. Add ½ teaspoon of coconut or other extract. Vanilla is fine. You may want to try mint (1/4 teaspoon) or almond as a substitute, depending upon your taste. Add 1 cup of flour and ½ cup of fresh or freezing blueberries, cut in half. This allows the moisture from the berries to work in the baking process.

You may use anyone berry is in season or on sale. I've made these with strawberries, but raspberries, blackberries, fresh cranberries or even figs would work. I have tried these using freezing fruit, but they tend to get a diminutive mushy. Fresh is better since I like to stay as close to customary and avoid processing as much as possible. Don't forget to rinse off the berries before you cut them in half. If you are doubling the recipe, your child can double what you are doing and select his or her own berry, excerpt and spice.

Use a cookie scoop or about a tablespoon of rounded dough for each cookie and drop them on the cookie sheet. You can place them fairly close, because they won't spread. I use a 14-inch by 16-inch cookie sheet and can get all of them on a particular sheet. (Since there are no eggs, I have been known to dip into the dough.)

Remember the darker or the shinier your cookie sheet the more speedily your cookies will brown. I have those light-colored, air type cookie sheets, so it is difficult to overbake mine, especially with the parchment paper. But I haven't had any complaints yet. My friend Bev, who loves my maple-flavored pizzelles, declared these as her new favorites.

Easy Blueberry Cookies, Bite-Sized and Yummy