Brown Sugar Blues

When I should be studying for my Geography exam, I (no surprise) found myself baking. Development, Agriculture, & Industry OR Brown Sugar Blueberry Cookies?

 For my mum and probably my brainy brother (unless he's eating the cookies- not baking them), they'd choose studying. Booorringgg. What better way to say, "bring it on, GEO exam" than with a fresh batch of these delicious cookies?

 I've made these numerous times. In fact, for Mum's birthday instead of cake, she wanted these cookies. That's how unexplainably fantastic they are. Jessica over at How Sweet It Is really hit the nail on this one. The first time I made these, only about 3-4 of the cookies made it to their destination (dinner with friends). I just couldn't help but STUFF MY FACE with these cookies. 

I baked a batch while my sister-in-law was in town to take back to my brother. I got a phone call not too long after she returned saying, "Sis, those blueberry cookie/scone things were awesome. They're the best thing I've had that you've made." Now I know you don't know my brother, but he can't resist the majority of my baked goods. And I live off of compliments from him and my sister (in law) about my baking. Needless to say, his voicemail made my day. Today's batch is going to the RCC Kids Town Hall, so if you go to RCC, you know you want to come to the meeting tonight!

Blueberry Cookies

(only slightly adapted from How Sweet It Is)

makes 12-15 cookies

· 1 stick butter, at room temperature

· 3/4 cup turbinado sugar

· 1 egg

· 1 teaspoon vanilla extract

· 1 3/4 cup all purpose flour

· 1/4 teaspoon salt

· 1/2 teaspoon baking powder

· 2 teaspoons cinnamon

· 1 tablespoon whole milk

· 3/4 cup fresh blueberries (note: I've made these with frozen and fresh, and fresh is definitely the best)

Beat butter and sugar with an electric mixer until smooth. Add egg and vanilla and mixing for 2 minutes. With mixer on low speed, stir in flour, salt, baking powder, and cinnamon. Mix until dough comes together. Add in milk. Fold in blueberries gently with a spatula. Refrigerate for 30 minutes.

Preheat oven to 375°F. 

Remove dough from fridge and roll into 1 1/2 inch balls. Bake for 10-13 minutes. Cool on wire racks.