Summertime used to mean one thing: berry picking. Raspberries, blackberries, strawberries, blueberries – whether growing wild or confined to a farm, afternoons were about filling up buckets and plastic pails.
And, if you were lucky, your harvest would become a pie.
But berry pies are a thing of days past. In our house, easy-to-eat, no-need-for-a-fork desserts are the favoured option. So to capture the sweet, tangy berry taste of yore, I whipped up these sugar cookies. Quick to eat and quick to make – this recipe doesn’t require chilling, so you can have a mouthful of berry goodness in no time flat.
Raspberry White Chocolate Chip Sugar Cookies
2 1/2 cups flour
3/4 tsp salt
1/2 tsp baking soda
1 cup softened butter
1 cup sugar
1 tsp vanilla
1 egg, at room temperature
2 tbsp milk
1 cup crushed raspberries (fresh or frozen)
1/2 cup white chocolate chips
1. Preheat the oven to 350F (180C). Sift together the flour, salt, and baking soda. Set aside.
2. Using an electric mixer, cream the butter and sugar until fluffy. Beat in the vanilla and egg, then slowly beat in the flour mixture. Stir in milk until just combined. Gently fold in the berries and white chocolate chips until just combined.
3. Drop the dough by rounded tablespoonfuls onto a nonstick cookie sheet, leaving an inch or two between cookies. Bake for 8-10 minutes until the cookies are lightly golden and just set. Allow to cool on the cookie sheet for ten minutes, then move to a wire rack to cool completely.
Recipe adapted from Food.com.