Cooking Channel, since the screen on my Nook is way to small to see in the photograph. Then I will include my version of this sweet recipe below. I was thrilled to find a way to use the delicious blueberries from our "miracle bush" and know that this won't be the last time I make these fabulous cookies. A friend stopped by this evening and when she tasted one said, "These taste gourmet!" Wow! I thought the burst of blueberries exploding in my mouth was like a party happening...sweet! So let's get baking...
2 cups White Rice Flour
2 teaspoons baking powder
1/2 teaspoons salt
1 stick unsalted butter, melted
1/2 cup sugar
1/2 cup Splenda's brown sugar
1/3 fat-free milk
1 teaspoon real vanilla flavoring
1 cup frozen blueberries, thawed and drained
Using a mixer, cream together the butter and sugar. Add egg, beat well. Add milk, flavoring, blend well. Then add dry ingredients and mix well. Fold in blueberries. Chill the dough for 30 minutes in refrigerator. Preheat oven at 375 degrees. Place cookie dough on cookie sheet lined with parchment paper by teaspoon fulls and bake until golden brown, about 15-20 minutes. Cool cookies and store in an airtight container. Yummmmy.
Now for an update on the Birthday Celebration for the Fiber Giving Project, we have 19 skeins donated!! Excited about that...Who will help me celebrate my birthday?