Blueberry Cream Cookies.

Recipe 16.

Blueberry Cream Cookies (from Heat Oven to 350)
These aren't your average cookies. And it's a lot harder to find dried blueberries in April than you'd think.  My 3rd grocery store was a charm.  Anyway, when I described to a non-baker that these were "summer cookies," they looked at me as if there was no such thing as a cookie for a specific time of year. Come on people! Christmas time has its own cookies; why can't summer?


They are thin, crisp, and less sugary, buttery, and oily than any triple-chocolate-hand-dipped-add-some-whip-cream-cookies. But don't get me wrong, they are still fantastic. People kept coming back for more, and when my last one was eaten, a little piece of me died.


They are the perfect mix of fruit and sugar and beauty. They take a little longer than your average cookie, but thats because they are waaayyyy above average.

2 1/2 cups all-purpose flour 1/4 tsp baking powder

1/8 tsp baking soda

1 tsp salt

1 cup unsalted butter, softened

1/2 cup plus 2 tbs granulated sugar

1/2 cup plus 2 tbs light brown sugar

1/4 cup corn syrup

1 large egg

1 cup dried blueberries

1 recipe Milk Crumbs (see below)

Milk Crumbs:

1/4 cup plus 1 T nonfat dry milk powder

2 T all-purpose flour

1 T cornstarch

1 1/2 tsp sugar

1/8 tsp salt

1 1/2 T unsalted butter, melted

1/4 cup white chocolate, melted

To make the milk crumbs, heat up the oven to 225. In a medium bowl, whisk together 2 tbs and 1 1/2 tsp of milk powder, the flour, cornstarch, sugar and salt. Stir in melted butter until well combined. Spread mixture on baking sheet and bake until dried and crumbly, 8 to 10 minutes. Let cool. They will look 
almost exactly the same. Surprise:

Transfer milk crumbs to a large bowl and mix in remaining 2 tbsp plus 1 1/2 tsp milk powder and white chocolate. Set aside.


For the cookies: Preheat oven to 375. Sift dry ingredients together (flour, baking powder, baking soda, and salt). Set aside and cream together butter, sugars, and corn syrup until combined.  Add your eggs and mix again. 

Pour in the dry mixture a little bit at a time and mix in until you get cookie dough! Mix in the milk crumbs and dried blueberries until just mixed. Shape dough into balls and place onto baking sheets.

Bake at 375 until cookies are golden brown and tops begin to crack. It took mine about 11 minutes, and I made about 3 dozen cookies.

I obviously couldn't decide which pictures to use. They were just too pretty!!