INGREDIENTS
°1 ¾ cups (430 ml) all-purpose flour
°½ teaspoon (2.5ml) baking soda
°¼ teaspoon (1ml) baking powder
°¼ teaspoon (1ml) salt
°1 teaspoon (5ml) ground cinnamon
°1 teaspoon (5ml) ground ginger
°½ teaspoon (2.5 ml) ground nutmeg
°½ stick (62.5ml) unsalted butter, softened
°¼ cup (60 mL) dark brown sugar
°1 egg
°1 teaspoon (5ml) vanilla
°1/3 cup (80 mL) molasses
°1 cup (250 mL) frozen wild blueberries
°1 teaspoon (5ml) sugar (optional)
*PREPARATION
Preheat the oven to 350°F (180°C) and place the rack in the center of the oven. Line a cookie sheet with parchment paper.
In a bowl, combine flour, baking soda, baking powder, salt and spices, stir and set aside.
In another bowl, cream the butter with the brown sugar. Add egg, vanilla and molasses. Mix well. On low speed, gradually add the reserved dry ingredients and beat until well blended. Using a wooden spoon, gently stir in the frozen wild blueberries.
Shape the mixture into twelve small balls and distribute on the plate, taking care to space them out a little.
Sprinkle the balls with a little sugar to give them some shine (optional).
Bake for 11 to 13 minutes.
Let cool completely on a wire rack.
Enjoy !

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