These are excellent cookies to have on hand in your freezer. They are easy to make, and quick to bake. We used to make them every Christmas with nuts and cherries, and there is something so wonderful about their simplicity. So often during the holidays we work to create little masterpieces, so it is lovely to be able to whip up something so good, so easily! Actually, you could make them today, and bake them Christmas Eve! No muss, no fuss.
For this version, I’ve used dried blueberries, raw pumpkin seeds, and ground flax. Five other versions follow the recipe. But this is the type of cookie that does well with experitmentation, so let your creative juices flow!
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Makes about 5½ dozen
1 c butter (room temperature)
½ c sugar
½ c brown sugar
½ T vanilla
2¾ c flour
½ t baking soda
½ t salt
½ c dried blueberries
6 T raw pumpkin seeds
2 T ground flax
Put the butter and sugars into a mixing bowl.
Add in the two eggs and the vanilla.
Beat until well incorporated.
Whisk together the flour, baking soda, and salt.
Add the flour mixture to the butter mixture, stirring or beating slowly, until it is all incorporated.
Add in the dried blueberries, pumpkin seeds, and flax.
Stir until well combined.
Divide the dough into thirds (just eyeball it)
Dust your work surface lightly with flour.
Roll each third into a 1½“ diameter log – they’ll be about 7” – 8” inches long.
Wrap each log in wax paper, folding the ends under.
Freeze the logs for a minimum of 6 hours.
*If you are going to be storing them, put the wax paper wrapped logs into a plastic bag, and seal. Store for up to 3 months.
When ready to bake, preheat the oven to 400°
Cut the logs into ¼” slices (approximately).
Lay out on parchment lined baking sheets, with at least an inch between the cookies.
Bake for 8 – 9 minutes.
Other flavour options, replace the blueberries, pumpkin seeds and flax with one of the following combinations: