BLUEBERRY CORNMEAL COOKIES

Blueberry Cornmeal Cookies image

A tasty recipe for a rustic cornmeal cookie using dried blueberries.

Provided by Yoly

Categories Drop Cookies

Time 40m

Yield 18

Number Of Ingredients 12

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Ingredients

nonstick cooking spray
1 cup white masa harina (corn flour)
1 cup all-purpose flour
½ cup cornmeal
1 teaspoon cream of tartar
1 teaspoon salt
1 cup brown sugar
½ cup unsalted butter, at room temperature
1 large egg
2 tablespoons milk
1 cup dried blueberries
¼ cup white sugar

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray 2 baking sheets with nonstick cooking spray.
Sift corn flour, flour, cornmeal, cream of tartar, and salt together into a large bowl and set aside.
Beat brown sugar and butter in a second bowl with an electric mixer until creamy, 2 to 3 minutes. Add egg and beat until well combined. Add dry ingredients and mix until just combined. Add milk and blueberries.
Using a medium cookie scoop, scoop out pieces of dough, shape into balls, and roll in white sugar. Place cookie balls 2 inches apart on the prepared baking sheets and flatten with the bottom of a glass.
Bake in the preheated oven until the bottoms start to brown, 20 to 25 minutes.

Nutrition Facts : Calories 193.5 calories, Carbohydrate 34.1 g, Cholesterol 24 mg, Fat 6.1 g, Fiber 1.5 g, Protein 2.4 g, SaturatedFat 3.4 g, Sodium 142.2 mg, Sugar 20.3 g