Wild blueberries are smaller and have much more flavour than their larger cultivated cousins. Lingonberries are small tart cranberries. (You may substitute with large fresh blueberries and finely chopped fresh cranberries or with frozen blueberries and cranberries, if thawed and really well drained) Yield for these unique cookies is 48 small or 24 large.

Ingredients

48 serv.

flour↗2 1⁄2 cups
baking powder↗1 1⁄2 teaspoons
salt↗1⁄4 teaspoon
fresh nutmeg, grated↗1⁄4 teaspoon
cinnamon↗1⁄2 teaspoon
unsalted butter, soft↗1⁄2 cup
sugar↗1 cup
large egg, beaten↗1
half-and-half or 1/2 cup 2% low-fat milk↗1⁄2 cup
fresh blueberries, wild↗1 1⁄2 cups
fresh lingonberry↗1⁄2 cup
candied ginger, finely chopped↗3 tablespoons

Step-by-step instructions

1
Preheat oven to 375 degrees.
2
Grease and set aside cookie sheets.
3
Mix together flour, baking powder, salt and spices.
4
In a large bowl, cream together butter and sugar until light and fluffy.
5
Add in the lightly beaten egg.
6
Next add the flour mixture into the butter mixture, alternating with the half and half.
7
Gently add in the blueberries, lingonberries and candied ginger.
8
Dop the dough by teaspoons onto the prepared cookie sheets and bake for 10 - 12 minutes.
9
Cool on wire racks.
10
These cookies will last 3 days if stored in a tightly covered container.

Source: food.com

Original recipe ↗

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