This week’s installment comes courtesy of pastry potentate Bridie McCulla, head baker at Arlington’s Northside Social. Her recipe for Blueberry Rosemary Sugar Cookies yields a treat with sweet and tangy notes and a soft, herbal undertone. If you’re too lazy to make these yourself, you can purchase them starting December 14th at the corner coffeehouse, which will offer a mix of classic and non-traditional holiday cookies through the end of the year.
Blueberry Rosemary Sugar Cookies
- 3 cups all purpose flour
- 1/4 cup cornmeal
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup dried blueberries, left whole
- 1/2 cup dried blueberries, chopped
- 2 teaspoons chopped fresh rosemary
- 2 sticks unsalted butter, room temperature
- 2 cups granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- Spray a baking sheet with nonstick spray or line with parchment paper, and preheat oven to 350º F.
- Whisk flour, cornmeal, baking powder, and salt together in medium bowl.
- Combine whole blueberries, chopped blueberries, and chopped rosemary in small bowl.
- Using electric mixer, beat butter in large bowl until smooth. Add sugar and beat to blend. Add eggs and vanilla extract, and beat to blend. Add flour mixture and beat at low speed just to blend. Stir in blueberry mixture.
- Cover and chill dough at least half an hour.
- Once dough has slightly chilled and started to firm up, scoop into rounded tablespoons, using an ice cream scoop if possible for consistency. Roll cookies in additional cornmeal, and place 2 inches apart on baking sheet, flattening slightly.
- Bake just until edges are browned, 12 to 15 minutes. Repeat with remaining dough. Makes about 45 cookies.