Saturday, January 22, 2011

Blueberries & Cream Cookies

Once upon a time, there was a girl named Amy. Amy loved blueberries, cookies, and making sweet things. One day a long, long time ago, Amy found a recipe for Blueberries & Cream Cookies, and she thought that it looked like the best recipe she had ever seen.

As she was preparing to make the cookies, tragedy struck. A key ingredient in these cookies, liquid glucose, was nowhere to be found. Amy looked high and low throughout all the land, but was unable to find the glucose. She read about substitutes, but she wanted the cookies to be absolutely perfect. Time passed and slowly the cookies faded from her mind. But she never forgot.

Blueberries & Cream Cookies

Many years later, Amy found herself living in a faraway land called Dubai. Dubai was full of new and interesting things to eat. As she wandered the aisles of her new grocery store, Amy saw something glimmering out of the corner of her eye. Could it be true? Yes! She had found the glucose, plain as day on a shelf in the baking aisle.

This story has a very happy ending. Amy used the glucose to make Blueberries & Cream cookies, and she shared the cookies with her new friends in Dubai, who all gave rave reviews for these ridiculously delicious and unusual cookies.

And we all ate happily ever after.

Note: If you're in the US and looking for glucose, you can buy it on Amazon. I only found this out after I was already packed up to leave the country.

Blueberries & Cream Cookies
Adapted from Christina Tosi of Momofuku Milk Bar, via Martha Stewart
Makes 14 cookies
Printable Recipe

2 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
2 teaspoons salt
cup (8 ounces) Plugra European-style unsalted butter
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup plus 2 tablespoons light-brown sugar
1/4 cup glucose
1 large egg
3/4 cup dried blueberries
1/2 cup plus 1/3 cup Milk Crumbs (recipe below - make these first)

1. Line two baking sheets with parchment paper or foil; set aside.

2. 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.

3. 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.

4. 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.

Milk Crumbs
Makes enough for 14 cookies
Adapted from Christina Tosi of Momofuku Milk Bar, via Martha Stewart

1/4 cup plus 1 tablespoon nonfat milk powder
2 tablespoons all-purpose flour
1 tablespoon cornstarch
1 1/2 teaspoons sugar
1/8 teaspoon salt
1 1/2 tablespoons unsalted butter, melted
1/4 cup white chocolate, melted

1. Preheat oven to 225 degrees. Line a baking sheet with parchment paper; set aside.

2. In a medium bowl, whisk together 2 tablespoons plus 1 1/2 teaspoons milk powder, flour, cornstarch, sugar, and salt. Stir in melted butter until well combined. Spread mixture on prepared baking sheet and transfer to oven. Bake until dried and crumbly, 8 to 10 minutes. Remove milk crumble from oven and let cool completely.

3. Transfer milk crumble to a large bowl and fold in remaining 2 tablespoons plus 1 1/2 teaspoons milk powder and white chocolate. Use immediately or transfer to an airtight container and keep refrigerated until ready to use.

6 comments:

Sally - My Custard Pie said...

Intrigued to know what difference you think using glucose syrup made to the taste and texture. Were they worth the wait?!

Amy I. said...

Hi Sally, I can't say for sure since I've never made them without glucose. I will say that they were extremely moist and chewy, which could be attributed to it. And they were definitely worth the wait, thanks!

Jessica said...

They look delicious, glad you found your ingredient!

Natalie said...

glad to see you're already up and at 'em in the kitchen in Dubai! Yay for fun and unique ingredients!

Anonymous said...

Aw, this was a really quality post. In theory I’d like to write like this also – taking time and real effort to make a good article… but what can I say… I procrastinate alot and never seem to get anything done… Regards…

kimberly michelle said...

I read this and my mouth started drooling! My favorite scones are blueberry cream scones, so I have a feeling I might just love these as well!

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