We're using berries from Ribes aureum gracillimum - Golden Currant. Most of the other Goose Berries or Currants. will also work.
Wash them in cold water.
We don't use warm water because it would cause fruit to burst.
Dry them off so they won't make the cookies soggy.
Fill each cookie with about a tablespoon of berries.
Serve with whipped cream, vanilla ice cream, or as is.
(Based on a sugar cookie recipe from Joy of cooking)
2 ½ cups sifted all-purpose flour
1 ½ teaspoons double-acting backing powder
¾ teaspoon salt
½ cup sugar
¾ cup softened butter
1 teaspoon vanilla
Mix wet and dry ingredients
Press into tart tins (or make sugar cookies with a depression in the middle)
Bake for about 8 minutes at 375°
Allow to cool before adding fruit
You can learn more about edible California native plants at Incredible edibles.
You can learn more about currants and gooseberries at the currants and gooseberries page.