Blueberry and Cream Cookies

Name: Blueberry and Cream Cookies
Prep time: 1 d 3 h
Cook time: 1 d 3 h
Total time: 1 d 3 h
Yield: 35
Cuisine: Global
Ingredients: 1 liters all purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon coarse kosher salt; 118 milliliters light corn syrup; 355 milliliters dried blueberries; 2 larges eggs; 355 milliliters (packed) golden brown sugar; 355 milliliters sugar; 473 milliliters (4 sticks) unsalted butter, room temperature

Blueberry and Cream Cookies is a vegetarian dessert. This recipe makes 35 servings with 272 calories, 3g of protein, and 11g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. A mixture of coarse kosher salt, blueberries, baking soda, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 27 hours.

Instructions

Combine butter, both sugars, and cornsyrup in large bowl of stand mixer fittedwith paddle attachment. Beat on medium-highspeed until fluffy and pale, occasionallyscraping down sides of bowl, about 3minutes.

Ingredients you will need

Butter

Equipment you will use

Stand Mixer

Bowl

Add eggs; beat on medium-highspeed until mixture is very pale and sugaris completely dissolved, about 10 minutes.

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Egg

Add flour, baking powder, baking soda, andsalt; beat on low speed just until blended,occasionally scraping down sides of bowl.

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Baking Soda

All Purpose Flour

Equipment you will use

Bowl

Add Milk Crumbs; mix on low speed justuntil incorporated.

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Milk

Remove bowl frommixer. Stir in blueberries just until evenlydistributed (dough will be very sticky).

Ingredients you will need

Blueberries

Dough

Equipment you will use

Bowl

Using 1/4-cup ice cream scoop foreach cookie, drop dough onto 2 largerimmed baking sheets. Cover with plasticwrap and refrigerate at least 24 hours.DO AHEAD: Can be made 2 days ahead.Keep chilled until baking time.

Ingredients you will need

Ice Cream

Dough

Equipment you will use

Ice Cream Scoop

Baking Sheet

Position 1 rack in top third and 1 rack inbottom third of oven and preheat to 375°F.Line 2 large (18x12-inch) rimmed bakingsheets with parchment.

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Oven

Transfer 6 chilleddough scoops to each sheet, spacing atleast 4 inches apart (cookies will spread).

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Spread

Bake cookies, 2 sheets at a time, untilgolden, reversing sheets halfway throughbaking, 20 to 22 minutes total. Repeatwith remaining chilled dough, cooling andrelining sheets between batches.

Ingredients you will need

Dough

Equipment you will use

Oven

Transfercookies to racks; cool completely. DO AHEAD: Can be made 3 days ahead. Store in airtightcontainers at room temperature.