Blueberry and Cream Cookies

Blueberry and Cream Cookies takes approximately 1 hour and 30 minutes from beginning to end. For 58 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 257 calories, 4g of protein, and 12g of fat. This recipe serves 20. Plenty of people made this recipe, and 1488 would say it hit the spot. This recipe from Bake Your Day requires milk powder, white chocolate, slat, and butter. It works well as an inexpensive dessert. Taking all factors into account, this recipe earns a spoonacular score of 18%, which is rather bad. If you like this recipe, take a look at these similar recipes: Blueberry-and-cream Cookies, Blueberry and Cream Cookies, and Blueberry And Cream Cookies.

Servings: 20

Preparation duration: 70 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

to make the milk crumb:Preheat oven to 250°F. Line large rimmed baking sheet with parchment. Combine 1/2 cup milk powder, flour, sugar, cornstarch, and coarse salt in medium bowl; toss to mix evenly. Add butter and stir until clusters form. Spread mixture evenly on prepared sheet. Bake until crumbs are dry and crumbly but still pale, about 20 minutes. Cool completely. Crumble any large clusters, and transfer all of the crumbs to a bowl. Add the additional 1/4 cup milk powder and toss. Pour the white chocolate over the crumbs and toss. Continue to toss every 5 minutes until the white chocolate hardens and the clusters are no longer sticky. to make the cookies:Mix the flour, baking powder, baking soda and salt in a bowl and set aside.In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, sugars and glucose on high for 2-3 minutes. Scrape down the sides of the bowl. Add the eggs and beat for an additional 7-8 minutes until fluffy and doubled in size. See my confetti cookie post for details on this process. Reduce the speed to low and add the dry ingredients and mix just until the cookie dough comes together, no longer than 1 minute. Scrape down the sides of the bowl. While on low speed, add the milk crumbs and the dried blueberries and mix for 30 seconds.Using a 2 3/4-ounce ice cream scoop (or 1/3-cup measuring cup), portion the dough onto a parchment-lined baking sheet pan. Pat the tops of the cookies down, cover tighly with plastic wrap and refrigerate at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature!Heat the oven to 350 degrees. Line two large cookie sheets with parchment paper or Silpat liners. Arrange the chilled dough about 4 inches apart on the prepared baking sheets. Bake for 18 minutes. The cookies will puff, crackle and spread. After 18 minutes, they should be just browned on the edges and still bright in the centers. Cool the cookies completely on the cookie sheets before transferring to an airtight container.Cassie's Notes:I found dried blueberries at Trader Joe's near the dried cranberries, etc. Most grocery stores should have them or you can order them from Amazon.com; don't get freeze-dried berries, just the dried ones.Or you could just swap the blueberries for any of your favorite dried fruit.

 

Step by step:

1. to make the milk crumb:Preheat oven to 250°F. Line large rimmed baking sheet with parchment.

2. Combine 1/2 cup milk powder, flour, sugar, cornstarch, and coarse salt in medium bowl; toss to mix evenly.

3. Add butter and stir until clusters form.

4. Spread mixture evenly on prepared sheet.

5. Bake until crumbs are dry and crumbly but still pale, about 20 minutes. Cool completely. Crumble any large clusters, and transfer all of the crumbs to a bowl.

6. Add the additional 1/4 cup milk powder and toss.

Pour the white chocolate over the crumbs and toss. Continue to toss every 5 minutes until the white chocolate hardens and the clusters are no longer sticky. to make the cookies

1. Mix the flour, baking powder, baking soda and salt in a bowl and set aside.In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, sugars and glucose on high for 2-3 minutes. Scrape down the sides of the bowl.

2. Add the eggs and beat for an additional 7-8 minutes until fluffy and doubled in size. See my confetti cookie post for details on this process. Reduce the speed to low and add the dry ingredients and mix just until the cookie dough comes together, no longer than 1 minute. Scrape down the sides of the bowl. While on low speed, add the milk crumbs and the dried blueberries and mix for 30 seconds.Using a 2 3/4-ounce ice cream scoop (or 1/3-cup measuring cup), portion the dough onto a parchment-lined baking sheet pan. Pat the tops of the cookies down, cover tighly with plastic wrap and refrigerate at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature!

3. Heat the oven to 350 degrees. Line two large cookie sheets with parchment paper or Silpat liners. Arrange the chilled dough about 4 inches apart on the prepared baking sheets.

4. Bake for 18 minutes. The cookies will puff, crackle and spread. After 18 minutes, they should be just browned on the edges and still bright in the centers. Cool the cookies completely on the cookie sheets before transferring to an airtight container.Cassie's Notes:I found dried blueberries at Trader Joe's near the dried cranberries, etc. Most grocery stores should have them or you can order them from Amazon.com; don't get freeze-dried berries, just the dried ones.Or you could just swap the blueberries for any of your favorite dried fruit.

Nutrition Information:

covered percent of daily need