Substances:
1 1/3 cup flour
1/2 cup (4 oz) Finlandia Premium Imported Salted Butter, at room temperature
1 cup sugar
1 egg, at room temperature
1/4 teaspoon vanilla
1/2 cup giant unsweetened coconut flakes/chips
1/4 cup dried blueberries
1/2 teaspoon baking powder
2/3 cup semisweet chocolate chips
Instructions:
Preheat the oven to 350°. Line 2 cookie sheets with parchment paper or a silipat.
In a medium sized bowl, whisk collectively the dry components. Put aside. In a big bowl or bowl of a stand mixer, beat the butter and sugar collectively till gentle and fluffy utilizing a stand or electrical handmixer. Add the egg and vanilla and mix completely. Regularly add the dry components to the butter combination and blend till a really thick dough kinds.
Fold within the chips, coconut, and blueberries.
Type cookies by dropping 1 heaping teaspoon of dough two inches aside.
Flatten barely then bake till gentle brown on the underside, about 12-13 minutes.
Slide them out on the parchment paper onto a wire rack and permit them to chill 1-2 minutes on the parchment or silipat on the wire rack earlier than eradicating the parchment and permitting them to chill immediately on the wire rack.
Cool fully earlier than storing in air-tight containers.
My ideas:
Historically jumbles are made with dried fruit, nuts and spices. I used dried blueberries (raisins are extra typical however they’re the satan’s fruit), cocoNUT and chocolate as a result of, effectively, that’s what I like and I can. Utilizing contemporary tasting, Finlandia Premium Imported Salted Butter gave me a craggy, comfortable, surprisingly gentle cookie that everybody who tried it cherished. I do know it’s considerably uncommon to make use of salted butter in a cookie however jumbles are a historic cookie (assume Martha Washington) and salted butter was typically utilized in cookies again then.
I’m undecided if it was the salt or the insanely comfortable, creamy texture of the butter (made out of Finnish cows that their farmers deal with like household!) however the dough whipped up tremendous quick and was nice to scoop. It didn’t get caught in my cookie scoop as soon as! I can’t wait to make these cookies once more, perhaps swapping the blueberries for cranberries for Thanksgiving?
,