I’ve mentioned before that I have been making cookies. A lot of cookies. I perfected an awesome shortbreadish recipe and fell in love.
And then came the awesome brownie cookie recipe. The dough tastes like a Tootsie Roll and the finished product? Chewy, chocolaty awesomeness…and I don’t even like chocolate. After that, I created an Orange-Cardamom shortbreadish cookie based loosely on my go-to cookie. I also have a Rosemary-Lemon cookie in the works.
When Wyman’s contacted me to see if I’d like a coupon to try their frozen wild blueberries, my first thought was, “I’m going to make blueberry cookies!” I figured it would be as easy as pie a piece of cake simple to find an existing recipe. I was wrong. I found a lot of “drop cookie” recipes but if you’re going to decorate the resulting cookie, you need a smooth surface.
Coming up with this took way longer than I planned mainly due to the fact I was stuck on the idea the frozen berries needed to stay whole. Once I finally realized whole berries actually wouldn’t be the best thing for a rolled out cookie, the recipe came easy.
- 2 sticks unsalted butter, softened
- 1 cup powdered sugar
- 1 jumbo or large egg
- 2 tsp orange juice
- 1 tsp orange zest
- 1/2 tsp salt (I always use kosher salt.)
- 1 tsp good vanilla (Nielsen-Massey's
is my favorite.)
- ~3 1/3 cup flour
- 1/2 cup Wyman's frozen wild blueberries
- Cream together butter and powdered sugar in a stand mixer.
- Add egg, orange juice, zest, salt and vanilla.
- Blend until everything is well mixed.
- Add 1/2 of the flour and mix until everything has come together.
- Add frozen blueberries and more flour.
- Once the dough has started to form a ball in the bowl of the mixer, you've added enough flour.
- Divide the dough in half and flatten each 1/2 in gallon zip top bags or plastic wrap.
- Pre-heat your oven to 350 degrees.
- Chill the dough in the freezer for ~15 minutes.
- Roll each 1/2 between sheets of parchment paper and place back in the freezer for ~5 minutes.
- Cut dough into desired shapes.
- Bake on parchment paper for 10 minutes.
- I've never tried this with a hand mixer; I used my KitchenAid mixer
. (THANKS, MOM!) Considering how substantial the dough is, I wouldn't recommend going the hand mixer route.
- My secret to getting really fine zest is to first use a vegetable peeler to take off the peel and then chiffonade the peel. THEN I pop that into my much abused spice mill and give it some whirls. This is POSSIBLY (probably) not safe. If you do this and get shocked, don't blame me.
- The amount of flour you're going to need will depend on how humid it happens to be the day you decide to make these awesome cookies.
- Please, please, please only re-roll the dough once. If you have leftover dough, it's pretty tasty raw. Not that you should eat raw cookie dough since this recipe contains an egg. AN EGG OF DOOOOOM!
- The actual bake time is going to depend on how thick you roll your dough. These cookies were 1/4" thick and ten minutes was perfect for them.
Thanks to Wyman’s for the blueberry coupon. The two links in the notes section of the recipe are affiliate links to Amazon. Through your clicking and buying via those links, I shall make pennies.
