Basic Freezer Cookies (Blueberry & Pumpkin Seed Version)

IMG_5367These 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!

Click here for printable version.

Makes about 5½ dozen

Ingredients:

1 c butter (room temperature)

½ c sugar

½ c brown sugar

2 eggs

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

Directions:

Put the butter and sugars into a mixing bowl. IMG_5329

Beat until light and creamy.IMG_5330

Add in the two eggs and the vanilla.IMG_5331

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. IMG_5332

IMG_5333

Add in the dried blueberries, pumpkin seeds, and flax.IMG_5334

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.IMG_5335

Wrap each log in wax paper, folding the ends under.IMG_5362

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).IMG_5363

Lay out on parchment lined baking sheets, with at least an inch between the cookies.IMG_5364

Bake for 8 – 9 minutes.

Let cool on racks.IMG_5365

Other flavour options, replace the blueberries, pumpkin seeds and flax with one of the following combinations:

  1. Zest of an orange, and ¾ c chopped dates.
  2. ½ c dried cranberries, and ½ c unsalted pistachios (shelled)
  3. 1 t cinnamon, ½ c raw cashews, and ½ c chopped dried apricots
  4. ½ c unsweetened coconut, and ½ c dried pineapple
  5. ½ c walnuts, and ½ c halved glacé cherriesIMG_5368

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