Blueberry Cream Cookies Food

BLUEBERRY-AND-CREAM COOKIES

Steps:

• Line two baking sheets with parchment paper; set aside.
• In a large bowl, mix together flour, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment mix together butter, sugars, and glucose until well combined. Add egg and mix until well combined.
• Add flour mixture and mix until well combined. Add blueberries and milk crumbs and mix until well combined. Using an ice cream scoop about 2 1/8 inches in diameter, scoop dough into balls and place about 2 inches apart on prepared baking sheets.
• Preheat oven to 375 degrees. Transfer baking sheets to refrigerator until dough is chilled, about 15 minutes. Transfer baking sheets to oven and bake, rotating pans halfway through baking, until cookies are golden brown and tops begin to crackle, about 15 minutes. Transfer cookies to a wire rack to cool.

BLUEBERRY AND CREAM COOKIES

Steps:

• Combine butter, both sugars, and corn syrup in large bowl of stand mixer fitted with paddle attachment. Beat on medium-high speed until fluffy and pale, occasionally scraping down sides of bowl, about 3 minutes. Add eggs; beat on medium-high speed until mixture is very pale and sugar is completely dissolved, about 10 minutes. Add flour, baking powder, baking soda, and salt; beat on low speed just until blended, occasionally scraping down sides of bowl. Add Milk Crumbs; mix on low speed just until incorporated. Remove bowl from mixer. Stir in blueberries just until evenly distributed (dough will be very sticky).
• Using 1/4-cup ice cream scoop for each cookie, drop dough onto 2 large rimmed baking sheets. Cover with plastic wrap and refrigerate at least 24 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled until baking time.
• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Line 2 large (18x12-inch) rimmed baking sheets with parchment. Transfer 6 chilled dough scoops to each sheet, spacing at least 4 inches apart (cookies will spread). Bake cookies, 2 sheets at a time, until golden, reversing sheets halfway through baking, 20 to 22 minutes total. Repeat with remaining chilled dough, cooling and relining sheets between batches. Transfer cookies to racks; cool completely. DO AHEAD: Can be made 3 days ahead. Store in airtight containers at room temperature.

BLUEBERRY COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet.
• Sift together flour, baking powder and salt.
• In a large bowl, cream butter or margarine with sugar. Beat in eggs and lemon flavoring. Mix in milk and flour mixture alternately in three parts, starting with the milk. Gently mix in blueberries.
• Drop batter by tablespoons onto prepared sheets 1 1/2 inches apart.
• Bake 12 to 15 minutes.

BLUEBERRY COOKIES

Steps:

• Combine flour, baking powder and salt.
• In a large bowl, cream the shortening and sugar.
• Beat in the egg.
• Beat in the milk, almond extract and lemon rind.
• Gradually blend in the dry ingredients.
• Fold in the blueberries.
• Cover and chill for at least 4 hours.Preheat oven to 375°.
• Drop dough by spoonfuls about 1-inch apart onto ungreased cookie sheets.
• Bake for 12-15 minutes, until pale golden.
• Transfer to wire racks to cool.
• NOTES: Canned or frozen blueberries can be used, but fresh gives the best results.

BLUEBERRY & CREAM COOKIES

Steps:

• 1. First make the crumbles: Combine the almond meal, milk powder, flour, brown sugar, salt, and cold butter, using a pastry cutter or your hands to squeeze the mixture until it looks like coarse crumbs (you may need to add a bit more flour or butter to get the right texture). Set aside. Make the cookies: Whisk together the flour, baking soda, kosher salt in a bowl and set aside. In the base of your mixer, cream the butter and sugar until light and fluffy. Add the molasses, vanilla, and almond, followed by the eggs one at a time. Add the flour mixture, stirring just until well combined. Mix in the white chocolate. Use a spatula to mix in the blueberries and then delicately fold in the almond crumbles. Cover bowl tightly and place in the refrigerator. Let chill for at least 2 hours and up to 72 hours When ready to bake. Preheat to the oven to 375 degrees. Line a baking sheet with parchment paper. Use a cookie scoop or spoon to place rounded scoops of dough 1 1/2 - 2 inches apart on the cookie sheet. Bake for 10-14 minutes or until golden around the edges and just set in the middle. Let cool on the baking sheet for a few minutes then use a spatula to transfer to a cooling rack.