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
The Farm Fresh Reference Guide is produced by the Fraser Valley Farm Direct Marketing Association in cooperation with the BC Ministry of Agriculture.
For information on participating in the 2018 – 2019 Farm Fresh Reference Guide or bcfarmfresh.com, contact us at:
35390 McCorkell Drive
Abbotsford, BC V3G 2C3