Aronia Berry Sugar Cookie, is a very unique and delicious cookie. If your not lucky enough to have access to aronia berries you can substitute blueberries. I grow aronia berries, we pick then late summer and freeze them. They are super nutritious, boasting 33% more antitoxins than blueberries. Aronia are very easy to grow, the leaves have beautiful fall color, and they are naturally pest and disease resistance. You will not need to spend anytime taking care of them, other than, keeping them weeded. They grow similar to a lilac bush, but don’t get as big. They can produce a lot of berries, we have two bushes about 5 feet high and we picked 40 pounds of fruit off these two bushes last fall.
Aronia berry can be picked and stored in freezer. Simply wash them, pick off stems, and bag them in freezer bags. They will keep well in freezer for up to a year. No need to blanch or pack with sugar syrup, they will keep just fine. They great this way frozen to add to fruit smoothies. They are packed full of antitoxins with multiple healing properties.
This a delightful cookie that tastes just as scrumptious as it looks.
Mix dry ingredients together with butter.
Add liquids to pulsed flour mixture in food processor, or work together well with large fork.
Time to add Aronia Berries
Mix Aronia Berries into dough mixture.
Drop spoonfuls on parchment paper on cookie sheet.
Refrigerate them for 45 minutes, remove from fridge, smash with large glass and brush with fresh cream.
Add the last magical touch sprinkle with sugar.
Bake them and they are ready to eat!
Aronia Berry Sugar Cookies
1 1/2 cup unbleached all-purpose flour
1/2 cup oatmeal
1/2 cup sugar
1/2 teaspoon sea salt or regular salt
1 Tablespoon baking powder
6 Tablespoons cold butter cut into small pieces
1 cups Aronia berries or substitute blue berries
1/2 cup cream plus 2 Tablespoons
1/4 cup whole milk
1 teaspoon vanilla
Combine flour, oatmeal, sugar, salt, and baking powder in food processor, pulse 6-8 times to mix ingredients. Add butter and pulse until the mixture resembles small crumbs. Add cream, milk and vanilla and pulse a 4-5 times until liquids are mixed in the flour mixture. Add this mixture to large bowl and add berries, gently mix berries well into the flour mixture.
Using a large cookie sheet, lay down a piece of parchment paper. Drop large spoonful's of dough on to parchment paper. Place about 2 inches apart. Refrigerate for 45 minutes.
Preheat oven to 375 degrees.
Remove dough cookies from refrigerator, use a large glass to smash each cookie down to about 1/2 inch thick, brush each cookie with cream and sprinkle with sugar.
Place in oven and bake 12 to 15 minutes until they start to turn golden brown on edges.