It’s almost the 4th of July!!!
One of my very favorite things in the world is fireworks. I missed them for years when I was working at camp, and I will never forget the summer I stayed in Idaho, going to see fireworks was a huge deal for me! You know me…I like bright, pretty colors. They make me happy. I’m 5 years old on the inside, so it doesn’t take a whole lot to impress me.
Last year, I stayed in Phoenix for the summer, and we had a big BBQ around the 4th, and that’s when I got the idea for these cookies. In fact, I posted them waaaayyy back when I first started blogging, but the pictures were pretty bad, and I loved them so sooooo much, that I had to make them again!
In fact, a year ago, they were Steve’s very favorite dessert I’d ever made. Now, I think there may be a new favorite, but these cookies are still pretty high up on the list. We took them to the bike shop, and I left with a fundraising order! Sweet!
I realllllly love these cookies. I love the combination of flavors and the soft, gooey texture, but I especially love the way the blueberries burst when you take a bit. It’s like the most amazingly fresh blueberry muffin, but a cookie.
Also, they’re pretty. That pretty much never happens with my food. In fact, the other day Steve told me that my brownies were photogenic, and it was, like, the best compliment ever. Usually my food looks like a kindergartner put it together. Which is almost true. Maturity wise.
And now I want to eat a dozen. And not share. Good thing we don’t have a cookie sheet up here yet…
yield approx 3 dozen
- 1 cup brandy (to soak the berries in, then saving 2 tsp for later)
- 2/3 cup dried cranberries
- 2/3 cup small blueberries
- 1/2 cup honey apple butter
- 1/2 cup non fat plain greek yogurt
- 3/4 cup turbinado sugar
- 2/3 cup brown sugar
- 1/4 cup + 2 tbs liquid egg whites (or other egg substitute, or 3 egg whites)
- 1 tsp baking soda
- dash salt
- 2 1/4 cups white whole wheat flour
- 2/3 cup all natural white chocolate chips
- Put the blueberries in a wide and shallow bowl, pour in a bit of brandy. Enough so they’re surrounded by it, but not drowning. Cover and place in the fridge for at least one hour. Afterwards, place a colander over a bowl and pour the berries and brandy through, putting the cranberries and the brandy they soaked in aside.
- Preheat oven to 375°F. In a large bowl, beat apple butter, yogurt, and sugars until combined. Add liquid egg whites, and 2 tsp berry soaked brandy. Beat well, scraping sides of the bowl as necessary.
- In a separate bowl, whisk together the flour, baking soda, and salt, then slowly add to wet mixture, beating until just incorporated. Fold in the brandy soaked blueberries, dried cranberries, and white chocolate chips. Let chill for 15 minutes in the fridge.
- Spray baking sheet with non stick spray or parchment paper. Use a small-medium sized cookie scoop to transfer dough onto the baking sheet. Bake at 375°F for 8-10 minutes until just set, and the edged are slightly golden. Let cool for a minute, then transfer to a wire rack to cool completely.