Blueberry and Wild Raspberry Cookies

I've been overdosing on chocolate these past few days, and after one too many chocolate comas and many more scoops of chocolate ice cream, I decided it was time to take a slightly different approach to appeasing the almighty sweet tooth.

I got the inspiration after strolling through my yard and finding the first wild black raspberries of the season. Numerous possibilities flashed through my mind:









cobblerpancakespiecakesyrup! However, I took a deep breathe and realized that these little guys are few and far between, at least for a week or two, so another option presented itself. Fruit cookies! Supplemented with blueberries, because you can't go wrong with blueberries either.

Blueberry and Wild Raspberry Cookies makes 15-20
Ingredients:
1 stick of unsalted butter, room temperature
3/4 cup brown sugar
1 egg
1 tsp vanilla
1-3/4 cup flour
1 tsp cinnamon
1/4 tsp lemon zest
1/4 tsp salt
1/2 tsp baking powder
1 TB milk
1/2 cup crushed walnuts (optional)
3/4 cup fresh blueberries
1/4 cup fresh wild raspberries

Cream butter and sugars, then mix together everything but the milk and berries. Add in milk and stir. Then gently fold in the berries. Some might burst, but no biggie.
Refrigerate for at least 30 minutes to make it easier to handle. 

For crumb topping:
Ingredients: 2 TB flour, 2 TB sugar, 3 TB brown sugar, dash cinnamon, 2 TB softened butter.
Directions: mix flour, cinnamon and sugars together. With a fork, mix in butter until a chunky crumb mixture forms.

Preheat oven to 375 degrees. Drop by teaspoonfuls onto ungreased cookie sheet. Sprinkle on crumb topping. Put in the fridge for 30 minutes to make them easier to handle. Bake for 8-10 minutes.

These are tasty, like muffins in cookie form.

As usual, Daisy loved the cookies.