We love going berry picking, through the heat and bugginess of the summer, nothing can stop us.
We make an effort to choose a simple farm that’s both organic and locally owned.
Often going overboard, we try to put all our berries to good use.
Here’s a recipe from my Grandma Olga, fraternal, of French Canadian accent, loves her sweets and cooks with shortening. The cookies aren’t much, but I’ve been enjoying them since I was a little girl. The taste is more to me than flour and berry. This is the first time I cook them for my family, probably the first time the cookies are made with 100% whole wheat white flour and organic evaporated sugar cane sugar.
The recipe on the card forgets to mention how to use the 3/4 cup of milk and the berries.
As you add the dry ingredients to the creamed sugar and shortening, alternate with milk.
When everything is mixed, fold in your berries.
The cookie is scone-like in taste and texture. Traditionally, we top the cookies with a glaze made by mixing confectioners sugar and water, glazing cookies once they’ve cooled. I drizzle the sugar water over the cookies, my mom and grandmother use more. My mom likes to dip the cookie in the glaze. The way you glaze is to your taste.
To store the cookies, layer in a container with wax paper in between layers. Keep in the fridge.