Buy-One-Get-One Cookies

Buy-One-Get-One Cookies
Staff Writer

Frank Anzalone

When the markets offer a free box of free berries with the purchase of one at full price, it’s a great deal, and the berries are typically a day away from being too ripe. I use one package with a salad or on cottage cheese, and the second goes into cookies. I often freeze this dough without fruit in it, then thaw and mix with the berries and bake. Refreshingly simple.

24
Servings
128
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2  Cup  unsalted butter, softened
  • 3/4  Cups  sugar
  • large egg
  • 2  Teaspoons  vanilla extract
  • 1 1/2  Cup  all-purpose flour
  • 1/2  Teaspoon  ground cinnamon
  • 1  Teaspoon  cream of tartar
  • 1/2  Teaspoon  baking soda
  • 1/4  Teaspoon  salt
  • 1  Cup  fresh berries, such as raspberries, blackberries, or blueberries
  • 1/2  Cup  almonds, roughly chopped (optional)

Directions

Preheat the oven to 375 degrees. In a large bowl, using an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Mix in the egg and vanilla. Beat until well blended.

In a small bowl, whisk together flour, cinnamon, cream of tartar, baking soda, and salt and then add to the butter mixture. Beat until just incorporated.

Fold in the berries and, if using, almonds.

Scoop or drop the dough by 1-teaspoon portions and place 1 ½ inches apart on a parchment-lined or nonstick baking sheet. Bake for 10-12 minutes or until bottoms begin to brown. Let sit for a few minutes and transfer to a cooling rack.

Nutritional Facts

Total Fat
6g
9%
Sugar
3g
3%
Saturated Fat
1g
4%
Carbohydrate, by difference
17g
13%
Protein
2g
4%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
14mg
1%
Choline, total
2mg
0%
Fiber, total dietary
2g
8%
Folate, total
10µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
15mg
5%
Phosphorus, P
36mg
5%
Selenium, Se
2µg
4%
Sodium, Na
130mg
9%
Water
10g
0%

Cookie Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cookie Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Cookie Wine Pairing

Milk is more traditional with cookies than wine in the U.S., but a few cookies and a glass of sweet wine make a simple, enjoyable dessert. Sweet chenin blanc, muscat, or amontillado sherry with nut-based cookies; sauternes or sweet German wines with sugar cookies; cabernet sauvignon or cabernet franc with chocolate desserts; Italian vin santo with biscotti.