You cannot have too many different types of cookie at this time of the year,after two weeks steady baking today I baked the last of the special Christmas cookies,most of which are destined to be gifts for friends.


BLUEBERRY AND TOASTED HAZELNUT COOKIES

8oz butter

5 oz caster sugar

1 egg yolk

2 teaspoons of vanilla essence

10 oz plain flour

3 oz dried blueberries

4 oz hazelnuts.

Line your baking sheets with grease proof paper,pre heat the oven to 180oC. Chop the hazelnuts then toast them in a heavy bottomed pan over a high heat until they become golden brown then pour at once in to a bowl.

Cream the butter and sugar together then add the egg yolk and vanilla essence and beat again.

Sift in the flour and salt,add the blueberries and hazel nuts and mix together to form a dough.

Form the mixture in to small balls about the size of a walnut and place on the prepared baking sheet,flatten gently with a fork dipped in warm water the bake for between 10 and 12 minutes or until light brown.

Leave to cool on the tray for 10 minutes then transfer to a wire rack. Makes 24 cookies.

CRANBERRY AND COCONUT COOKIES f

The method for making these is the same as above, just substitute 2 and a half oz of coconut for the hazel nuts and 3 oz of cranberries instead of the blueberries. Also makes 24.