Blueberry cookies

レシピ

材料・調味料 (12 人分)

flour: 1 1/2 cups

corn starch: 1 tsp

salt: 1/4 tsp

baking powder: 3/4 tsp

unsalted butter: 1/2 cup

sugar: 3/4 cup

egg: 1

vanilla extract: 1 tsp

white choc chunks: 4 oz.

blueberries: 3/4 cup

cream cheese: 2.5 oz.

powdered sugar: 1 tbsp

vanilla extract: 1/2 tsp

作り方

1: In a small bowl whisk together dry ingredients: flour, corn starch, salt and baking powder, set aside.

2: Cream butter and sugar on high speed for about 2 minutes, until light and creamy. Add egg and vanilla and mix to combine.

3: Running your mixer on low, mix in dry ingredients mix.

4: Fold in about ¾ of white chocolate chunks, reserve remaining to press on top of cookies.

5: Finally, fold in blueberries with a rubber spatula, but do this really gently and try not to break the berries. The dough will be thick and sticky. Cover and refrigerate for 2 hours.

6: To make the filling, mix cream cheese, vanilla and powdered sugar just to combine and place in the fridge.

7: When ready to bake preheat the oven to 350 F and line baking sheets with parchment paper.

8: To assemble the cookies, scoop one heaping tablespoon of dough and make a deep bowl. Fill with 1 teaspoon of cream cheese mixture and about ¾ teaspoons of blueberry jam. Top with ½ Tablespoon of cookie dough and seal any openings. Roll gently to make

9: Arrange cookie balls onto baking sheet leaving 3 inches apart, because the cookies will spread while baking. Bake 16-18 minutes. Cool on baking sheet for 10 minutes, then transfer on a rack too cool completely.
Enjoy!

ポイント

if you don’t have enough space or baking sheet in the freezer, place rolled cookies on a tray lined with parchment paper and freeze, and transfer on baking sheet when ready to bake

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