Blueberry Cookies
Soft, chewy cookies filled with sweet-tart blueberry sauce that bakes into a glossy center.
Equipment
Ingredients
Cookie Dough
flour
180 g
corn starch
1 tbsp
baking powder
0.5 tsp
baking soda
0.5 tsp
salt
0.5 tsp
margarine
4 tbsp
butter
4 tbsp
brown sugar
80 g
granulated sugar
50 g
egg
1 piece
vanilla extract
1 tsp
Blueberry Sauce
blueberry
3 tbsp
corn starch
1 tbsp
granulated sugar
1 tbsp
lemon
3 drop
Instructions
Prepare dry ingredients
Mix flour, corn starch, baking powder, baking soda and salt in a bowl
Cream fats and sugars
Beat margarine, butter, brown sugar and granulated sugar until light and fluffy
Add egg and vanilla
Beat in the egg and vanilla extract until combined
Combine wet and dry ingredients
Gradually add dry ingredients to wet mixture and stir until dough forms
Prepare blueberry sauce
In a small saucepan combine blueberries, corn starch, sugar and a few drops of lemon juice; cook until thickened
Shape cookies
Form dough into balls, place on baking sheet and press a small indentation in the center of each
Add blueberry sauce
Spoon a small amount of blueberry sauce into each indentation
Bake cookies
Bake in preheated oven at 180°C until edges are golden
Cool cookies
Let cookies cool on the baking sheet for 5 minutes then transfer to a wire rack
Original recipe
Storage
Store in an airtight container. Cookies can be frozen for up to a month.
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