Easy dessert for those who can't make the blueberry breakfast cereal this Sunday but still want to give mom some baked goods! INGREDIENTS <ul> <li>1 1/2 cups cane sugar</li> <li>1 cup butter, softened</li> <li>1 egg</li> <li>1/2 cup of raspberries</li> <li>2 3/4 cups whole wheat flour</li> <li>1 teaspoon vanilla extract</li> <li>1/2 teaspoon baking powder</li> <li>1/2 teaspoon salt</li> <li>1/2 cup cane sugar (for coating dough balls later on)</li> </ul> INSTRUCTIONS <ol> <li>Preheat oven to 350 degrees F, line a baking sheet with parchment paper.</li> <li>Beat 1 1/2 cups cane sugar and butter together in a bowl with an electric mixer until creamy, about 3 minutes. Beat egg into butter mixture. Add raspberries.</li> <li>Stir flour, vanilla extract, baking powder, and salt into raspberry mixture with a spoon until flour is completely incorporated into dough.</li> <li>Roll dough into walnut-sized balls, roll each ball in a dish of cane sugar to coat them, and place each ball 1 1/2 inches apart onto prepared baking sheets. Lightly press each dough ball down to flatten.</li> <li>Bake cookies in the preheated oven until lightly browned, 10 to 15 minutes</li> </ol> Let us know in the comments if you try it out, or take a photo and tag us on <a href="https://instagram.com/organicbox/">instagram</a>!