Blueberry Molasses Ginger Cookies

Blueberry Molasses Ginger Cookies

This is a most delicious cookie, very much like those expensive, extra-large, molasses ginger cookies found at Starbucks BUT with a healthy whole-grain make-over, and the delightful addition of anti-oxidant rich Maine wild blueberries. Just like Grandma's but better, much better ;)

PS. Don't forget to pick-up whole-wheat pastry flour at the local health food store and grab some oat flour at the same time (store both in the freezer).

Ingredients:

• 1 1/4 cups flour unbleached white flour
  
• 1 cup whole wheat pastry flour (nice & soft!)
  
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 heaping teaspoon ground cinnamon
• 1 heaping teaspoon ground ginger
• 1/2 teaspoon nutmeg
  
• 1/2 teaspoon allspice (optional)
• 1/2 teaspoon cloves (optional)
• 1/2 cup (1 stick) 50/50 blend "Smart Balance" softened
• 1/4 cup unsalted butter softened
  
• 1 dark or light brown sugar
• 1 extra-large egg
• 1/4 cup regular unsulphured molasses
• 1 heaping cup of Maine wild blueberries
  
• granulated sugar (for coating cookie dough before and after baking)
• vegetable oil cooking spray (for coating) (optional)

Directions:

1. Refrigerate for at least one hour. Heat oven to 375 degrees with the rack in the center. Line 2 baking sheets with parchment paper. Set aside.
2. Sift flour, baking soda, salt, and spices into a medium bowl. Set aside.
3. Cream the butters and brown sugar in a large mixing bowl with mixer on high speed until light and fluffy, about 1 minute. With mixer on medium speed, beat in the egg and molasses, then increase the speed to high and beat about 1 minute longer, until smooth. Scrape the sides with a rubber spatula several times while mixing.
4. Mix in the flour mixture on low speed with the paddle attachment (if you have one). The batter will be rather stiff, add fresh blueberries or frozen unthawed (& floured) blueberries last. Place some granulated sugar on a small plate or saucer. Use a 1/4 cup ice cream scoop or a measuring cup to form 1/4-cup portions of dough. (Spray the cup or scoop with the optional non-stick vegetable spray to make it easier to release the dough.) Transfer the dough to your hands and roll each portion into a rough ball, then roll each ball into the sugar. Place six sugared balls on each baking sheet, spacing them evenly, because they will spread during baking.
5. You may dampen your fingers with water and press down lightly on each cookie to flatten it a little. Sprinkle with finely chopped crystallized ginger (optional). Refrigerate one filled baking sheet while the other bakes.
6. Bake for 10-12 minutes, or until the cookies have spread and are firm to the touch. Rotate the sheet halfway through the baking time if baking is uneven. Remove from the oven and let the cookies cool on the baking sheet.
   
7. * Note: This dough can be frozen for slice-and- bake cookies. Just roll into a log 2-1/2 inches thick. Wrap in plastic wrap and then in foil. Can be stored in the freezer up to 6 months.

Nutrition Facts:

Nutritional info: Calories 150, Protein 5g, Total fat 4g, Total carbs 20g
Serving Size 1 (77g) Recipe makes 12 servings