These cookies are reminiscent of corn muffin tops with soft crumbly texture and sweet juicy wild blueberries. If you can't find wild blueberries, feel free to substitute dried blueberries or cranberries for a more seasonal touch.
Ingredients: (6 large cookies)
3/4 cup extra fine cornmeal flour
1/4 cup all-purpose flour
1 teaspoon baking powder
Pinch of salt
1/4 cup butter, softened
1/3 cup sugar
1 egg
1/2 teaspoon coconut extract
1/2 cup wild blueberries
Directions:
In a large bowl, combine the fine cornmeal flour, all-purpose flour, baking powder, and salt. In another bowl, cream butter and sugar. Add egg and coconut extract and blend well. Mix the flour mixture gradually into the butter mixture. Stir in the wild blueberries.
Place ice-cream scoopfuls of batter onto a parchment paper-lined baking sheet one inch apart. Refrigerate for at least 10 minutes while pre-heating the oven. Bake on 350°F for about 12-14 minutes or until the edges are starting to turn golden brown.
