This Week’s Recipe: Blueberry Sprinkle Cookies

Inspiration: A couple of months back, my husband bought me an overflowing flat of blueberries.

Okay, fine, no problem.

As it turns out, there are only so many raw berries I can eat in a day. So, I poked around the interwebs for ideas of how to transform them via my oven and found this cookie recipe.

My kitchen rarely produces a cookie this shade of blue-purple without food dye being involved!

Word to the Wise: When cooling the bowl/pan you are working with during the jam stage of the bake, put a tea towel beneath it. Otherwise, if the mixture drips (or you happen to knock it over), it will dye your floor, countertop, and person purple.

(Ask me how I know.)

My Other Piece of Advice: These cookies are very soft and cakey. However, if you enjoy a bit more texture in your cookie, dip the scoop of dough into a bowl full of sprinkles, as well as, rolling them in sugar.

Agatha Christie: I can see Tuppence doing something similar to use up an entire flat, bushel, or barrel of an ingredient.

My 52 Weeks With Christie: A.Miner©2024