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Fourth of July Blueberry Softbakes

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“From "The Ultimate Cookie Book" by Catherine Atkinson. I haven't tried this yet but I imagine it must be like the cookie cousin of the blueberry muffin. Yummy! You could also substitute fresh cranberries for the blueberries and substitute chopped preserved ginger for the dried cranberries. Times are estimates.”
READY IN:
25mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 375
  2. line two baking sheets with baking parchment.
  3. Sift together the flour, baking powder and cinnamon into a large mixing bowl.
  4. Add the diced butter and rub in with your fingers until the mixture resembles fine breadcrumbs.
  5. Stir in the raw sugar.
  6. Add the sour cream, blueberries and cranberries and stir just until combined.
  7. Spoon ten mounds of the mixture onto the prepared baking sheets.
  8. Sprinkle with the extra raw sugar and bake for about 20 minutes, or until golden and firm in the center.
  9. Serve warm.

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