Here’s a classic Christmas cookie, but with a BC twist – it’s made with blueberries! They’re a little work, but these cookies are just as delicious as they are beautiful!
1 cup 150g BC Blueberries- fresh or frozen
1 cup 165g Sugar
1 pkg 185ml Liquid Pectin/ or ½ pkg.-28g of powdered pectin
1 tbsp 15ml Lemon zest
1 tbsp 15ml Lemon Juice
2 cups 260g cake and pastry flour
½ tsp 5ml Baking powder
¼ tsp pinch Salt
1 cup 160g Almonds
¼ cup 40g Sugar
1 cup 240g Unsalted Butter- room temperature
½ cup 80g Sugar
1 large 50g Egg
1 large 15g Egg yolk
1 tsp 5ml Finely grated lemon zest
1 tsp 5ml Vanilla Extract
¼ cup 40g Confectioners’ Sugar
Starting on a medium heat, in a small saucepan, mash and break down the blueberries using a potato masher. Add the sugar, pectin, lemon zest and lemon juice, raise the heat and bring to a rolling boil for 1-2 minutes.
Set aside and cool at room temperature.
Cookies can be stored in an air tight container for 2-4 days, however best assembled to the day of consuming.
Makes 24 – 36 cookies
Recipe courtesy of BC Blueberry Council
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