- 1 1/3 cups unbleached all-purpose flour
- 2/3 cup whole wheat flour
- 1/3 cup packed light brown sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup trans-fat-free 67% vegetable oil butter spread, chilled
- 1/4 cup dried tart cherries, finely chopped
- 1/4 cup dried cranberries, finely chopped
- 1/4 cup dried wild blueberries
- Preheat oven to 350 degrees Fahrenheit.
- Stir together all-purpose and whole wheat flours, brown sugar, baking powder and salt in a large bowl. Cut in butter spread until mixture resembles coarse crumbs.
- Add cherries, cranberries and blueberries.
- Form dough into ball and knead 5 times or until smooth and holds together without crumbling.
- Form dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten to about 1/4 inch thickness.
- Bake cookies in preheated oven for 10 to 12 minutes or until edges are firm. Transfer cookies to a wire rack and cool completely.