Wild Blueberry Gingerbread Thumbprint Cookies

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Recipe by Katie Sullivan Morford, MS, RD of Mom’s Kitchen Handbook

Makes 2 dozen cookies

1 cup frozen Wild Blueberries
1 tablespoon chia seeds
1 tablespoon honey
1 1/2 cups whole-wheat pastry flour
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon baking soda
1/2 cup packed brown sugar, plus more for finishing the cookies
2 tablespoons blackstrap molasses
½ cup butter (1 stick), softened to room temperature
1 egg
½ cup white chocolate chips (optional)
  1. Preheat oven to 350°F
  2. Put the frozen Wild Blueberries into a small microwave-safe bowl and microwave on high to defrost, 1 minute. Add the chia seeds and honey, stir well; set aside.
  3. In a medium bowl, whisk together the flour, ginger, cinnamon, salt and baking soda; set aside.
  4. In the bowl of an electric mixer, combine brown sugar, molasses, butter and egg; beat until smooth. Add the flour mixture, a little at a time, and mix until the dough comes together. Chill for at least 1 hour.
  5. Roll chilled dough into 24 one-inch balls. Put several tablespoons brown sugar in a small bowl and roll each dough ball in the sugar. Place on 2 parchment-lined cookie sheets. Dig your thumb into the center of each dough ball to hollow out the center. Fill each center with a small spoonful of Wild Blueberries. (If you have leftover filling, save it to spread on toast or stir into yogurt).
  6. Bake the cookies until fairly firm to the touch and no longer raw looking across the top, 10-12 minutes. Let cool completely.
  7. If you care to decorate with white chocolate, put the white chocolate chips in a small microwave-safe bowl and melt on high, 1 to 1 ½ minutes, stirring with a fork until smooth and creamy. Transfer to a small resealable plastic bag. Use scissors to snip a tiny corner off the bag. Drizzle the white chocolate in stripes over the top of each cookie.
  8. Once the white chocolate is dry, store in a covered container.