12 Days of Cookies - Blueberry Cream Cookies

This is an unusual cookie that I just had to throw into the mix.  It's created by Christina Tosi, the ingenious pastry chef at Momofuku Milk Bar in New York. 

This recipe takes a couple of days to make.  Don't worry, it's minimal active working time and extensive resting time.  It's a nice tasting cookie, and, really a surprise addition to a Christmas cookie list.  Doncha all need a new and different cookie in your repertoire?  They are reminiscent of a blueberry muffin.  I don't see why you couldn't throw in some dried cranberries instead of dried blueberries to make it more Christmasy.  Even some white chocolate chunks would kick it up a few notches.



Blueberry Cream Cookies

Christina Tosi - Momofuku Milk  Bar

Makes about 35 cookies

Milk Crumbs

3/4 c nonfat dry milk powder

1/2 c all purpose flour

3 T sugar

2 T cornstarch

3/4 tsp coarse kosher salt

6 T unsalted butter, melted

1.  Preheat oven to 275F  Line a large rimmed baking sheet with parchment.  Combine all ingredients except the butter.  Toss well.  2.  Add the melted butter and stir with a fork until crumbly clusters form.

3.  Spread evenly onto a parchment-lined baking sheet.  Bake until crumbs are dry and crumbly, and still pale (10 minutes).

4.  Cool completely on cookie sheet.

* can be made 1 week ahead and stored in an airtight container at room temperature.

Blueberry Cream Cookies

2 c unsalted butter, room temperature

1 1/2 c sugar

1 1/2 c plus 2T (packed) brown sugar

1/2 c plus 2 T light corn syrup

2 large eggs

5 1/4 c all purpose flour

2 tsp baking powder

1 tsp baking soda

1 tsp coarse kosher salt

1 1/2 c Milk Crumbs (recipe above)

1 1/2 c dried blueberries

1.  Combine butter, both sugars, corn syrup in large bowl of a stand mixer with paddle attachment.  Beat on medium-high speed until fluffy and pale, occassionally scraping down sides of bowl (about 3 minutes).

2.  Add eggs, beat on medium-high until mixture is very pale and sugar dissolved (about 10 minutes).

3.  Add flour, baking poweder, baking soda, and salt.  Beat low speed until blended. 

4.  Add Milk Crumbs, mixing low speed just until incorporated.

5.  Remove bowl from mixer, stir in blueberries just until evenly distributed (dough will be very sticky).

6.  Using a 1/4 c ice cream scoopy for each cookie, drop dough onto 2 large rimmed baking sheets.  You are not baking them at this point, so they can be crammed onto the sheet to give you more room.  Cover with plastic wrap and refrigerate at least 24 hours.

7.  Position 1 rack in top third and the other rack in the bottom third of oven and preheat to 375F.  Line 2 large baking sheets with parchment paper.  Transfer 6 chilled cookie scoops to the baking sheet, positioning  4" apart (cookies will spread).  bake cookies, 2 sheets at a time, until golden, reversing sheets halfway through baking (20-22 minutes total).

8.  Repeat with remaining chilled dough, cooling and relining sheets between batches.  Transfer cookies to cooling rack, cool completely.  Store in airtight containers at room temperature.