recipes for feeding the toddling masses...creating and posting happy and pleasurable eats for the mamas and the papas, the babies and everyone in between.

Friday, October 27, 2006

blueberry breakfast cookies

we had some left over blueberries hanging out in the depths of the, i decided to turn them into something yummy for breakfast. due to littlefoodie smalls recent obsession with anything in cookie (thanks trader joes for turning a weak mom weaker!) i decided to make these blueberry breakfast cookies.

they are wholesome and popping with yummy blueberries!

littlefoodie jr. conked out before he got one but mama had a few and they were tasty. i think at some point i'll try making them with frozen blackberries (our fav!)


blueberry breakfast cookies

1 3/4 cup whole wheat flour
1/4 cup unbleached all purpose flour
1/4 cup flaxseed meal
2 tsp baking powder
1 tsp cinnamon
1/4 tsp ground cardamom
1/2 tsp salt
1/4 cup non hydrogenated shortening, room temp.*
1/4 cup unsalted butter, room temp.
1/4 cup milk
1 egg
2/3 cup natural cane sugar
1 tsp all natural vanilla extract
grated zest from 1 orange
1 cup blueberries, tossed lightly with flour (enough to just coat!)

preheat oven to 375 F.

cream shortening, butter, milk, egg, sugar, extract, and zest until light and fluffy.

combine dry ingredients and beat into butter mixture.

fold in blueberries.

drop by about a heaping spoonful and inch or so apart on baking sheet.

bake roughly 12-15 minutes.


when i use shortening i always use Spectrum brand organic all vegetable non hyrdogenated shortening.
no trans fats, cholesterol free. made from palm oil and a good source of heart friendly monounsaturated fats.
here is a link to their website:
  • spectrumshortening

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