Wild Blueberry & Lingonberry Cookies

• 2 1/2 cups flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon fresh nutmeg, grated
• 1/2 teaspoon cinnamon
• 1/2 cup unsalted butter, soft
• 1 cup sugar
• 1 large egg, beaten
• 1/2 cup half-and-half or 1/2 cup 2% low-fat milk
• 1 1/2 cups fresh blueberries, wild
• 1/2 cup fresh lingonberry
• 3 tablespoons candied ginger, finely chopped

1. Preheat oven to 375 degrees.
2. Grease and set aside cookie sheets.
3. Mix together flour, baking powder, salt and spices.
4. In a large bowl, cream together butter and sugar until light and fluffy.
5. Add in the lightly beaten egg.
6. Next add the flour mixture into the butter mixture, alternating with the half and half.
7. Gently add in the blueberries, lingonberries and candied ginger.
8. Dop the dough by teaspoons onto the prepared cookie sheets and bake for 10 - 12 minutes.
9. Cool on wire racks.
10. These cookies will last 3 days if stored in a tightly covered container.

flour, baking powder, salt, fresh nutmeg, cinnamon, unsalted butter, sugar, egg, milk, fresh blueberries, fresh lingonberry, candied ginger

Taken from www.food.com/recipe/wild-blueberry-lingonberry-cookies-200204 (may not work)