Singin The Blues-berry Cookie |
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Prep Time: 0 Minutes Cook Time: 17 Minutes |
Ready In: 17 Minutes Servings: 1518 |
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Surprisingly, this is not an overly sweet berry explosion like you may expect. Adding toasted macadamias lends a nice salty-crunchy element which balances the sweetness of the blueberries. Ingredients:
2 1/4 c flour |
1 tsp baking soda |
1 tsp salt |
1/2 lb butter, at room temperature |
3/4 c packed brown sugar |
1/4 c granulated sugar |
1 pkg. (3.4 oz) jello™ white chocolate instant pudding |
1 pkg. (3.0 oz) jello™ berry blue gelatin |
2 (large) eggs |
1 tsp almond extract |
1 c toasted macadamia nuts, coarsely chopped |
1 c dried blueberries |
Directions:
1. Preheat oven to 350 degrees.
2. Sift together first 3 ingredients into a large bowl. Set aside.
3. In a large mixer bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add instant pudding and gelatin, mixing well. Add eggs, then almond extract, mixing until well blended. Scrape down sides of bowl as necessary. Slowly add flour, mixing well. Stir in the macadamias and blueberries until well blended.
4. Using a standard ice cream scoop (2 oz), or rounded tablespoons, drop dough onto an un-greased parchment lined baking sheet.
5. For 2 oz cookie, bake at 350 degrees for 16-18 minutes. For rounded tablespoon-size cookies, bake 12-14 minutes. After one minute, transfer from pan to wire rack to cool.
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