Tuesday, May 3, 2011

Blueberries and Cream Cookies

 These cookies are a wonderful mix of sweet and savory.  The freeze dried blueberries create a pop of flavor when you eat the cookies. The thing I love the most is the milk crumbles. I must admit that we have been eating them plain.  But they really are fabulous in the cookie. 

Blueberries and Cream Cookies
1 cup butter  (2 sticks)
½ c brown sugar
½ c sugar
1 egg
¼ tsp vanilla extract
2 ¼ cups flour
3/4 tsp baking soda
1 cups milk crumbles  (recipe below)
1 1/2 cups Freeze Dried Blueberries (do not reconstitute)

 Make milk crumbles (see recipe below) while the crumbles are baking cream together butter, sugars, and egg.  Add vanilla, flour, soda. Mix well.   At this stage the cookie dough seems very dry.  Do not add water, keep mixing until the dough forms a soft coherent mass.  Gently fold in milk crumbles and blueberries.  Drop by large round spoonfuls on un-greased cookie sheet.  Bake at 350ยบ for 10-12 minutes, until edges are light golden brown.  Let stand on cookies sheet for 2 minutes cool before removing.  Do not over bake.

 Milk Crumbles  (a variation on Christian Tosis recipe)

3/4 cup nonfat dry milk powder
1/2 cup all purpose flour
3 tablespoons sugar
2 tablespoons cornstarch
1/2 teaspoon salt
3/4 cup THRIVE butter powder
1/4 cup water

Preheat oven to 275 degrees.  Line a large rimmed baking sheet with parchment. Combine everything except the water in a medium bowl;  whisk to mix evenly.  Add water and stir with a fork until cluster from.  Spread mixture evenly on prepared sheet. Bake until crumbs are dry and crumbly but still pale, about 10 minutes.  Cool completely on sheet.  Crumbles can be made up to one week in advance. Store in an airtight container at room temperature.