Wild Blueberry Cookies and a Little Brown Bird

IMG_3709These are the most old fashioned of old-fashioned cookies: soft, buttery blueberry cakes with explosions of jammy blueberry flavor in every bite. The recipe comes from John Hadamuscin’s Enchanted Evenings cookbook, a favorite of mine to dream over. In a better world, I would cook the elaborate menus and recipes from this book, and set the beautiful tables. In this world, I can barely manage this one cookie recipe. But it’s a good one! Also, I have a confession to make: Illinois not being the wild blueberry capital of the world, the above cookies are made with just regular blueberries. But the originals were made with wild blueberries, from Blueberry Island in upstate New York. So I am using my imagination. But if you do somehow have wild blueberries, by all means use them. The glaze is my addition. One bite and I knew this cookie was great, but needed a kick in the pants. So I made a glaze with confectioners sugar and fresh lemon juice, and it did the trick.

Wild Blueberry Cookies

IMG_37072-1/2 cups flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon grated nutmeg
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) butter, softened
1 cup sugar
1 egg, beaten
1/2 cup milk or cream
1 teaspoon vanilla
2 cups blueberries, wild or tame (1 pint)

Glaze: 1 cup of confectioners sugar, the juice of one lemon, and additional milk or cream to make a glaze.

Preheat the oven to 375 degrees. Line a baking sheet with parchment. In a mixing bowl, sift together the flour, baking powder, salt, and spices. In a separate large bowl, cream together the butter and sugar, and then beat in the egg. Stir the dry ingredients into the butter mixture alternately with the milk, and then gently fold in the blueberries. Don’t stir a moment longer than necessary.

Drop the dough on the lined baking sheet with a 1/4-cup ice cream scoop. Bake for about 16 to 17 minutes–the cookie should be fully puffed up and lightly browned on the top. While the cookies are still warm, make the glaze and spoon with careless abandon over the tops. Remove to racks to cool.

Baking notes: Wild blueberries are small, and the original cookies were measured out by teaspoonfuls. With the large blueberries, I made larger cookies.

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The gardening is exploding–with all the rain, flowers are popping open everywhere and everything is taller and bigger than usual. Even the hostas are shinier. That’s okay!

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I really loved seeing this little brown bird. Lately, I’ve been pretty tired of seeing politicians of all stripe–and I loved seeing this little creature who pretends to be nothing other than what she is–just a little brown bird. I love her for it!

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