Blueberry Cookies
This is an interesting one as there seem to be two similar but distinct versions. I've chosen to make the "old fashioned" version here. But the "modern" or "professional" version can be made with only a few small adjustments.
Blueberry Cookies
cookie dough
3/4 c. blueberries, fresh or frozen
Mix up your cookie dough and grease a baking sheet. Form ~1" balls, place on baking sheet, and press down with your thumb, creating a flattened disc with a well in the centre. Heat the blueberries until they soften slightly and mash to release some of the juice. Spoon some mashed blueberries into the wells in the cookies. Bake at 350F for 12-15 minutes.
If you're after the polished, sugar-dusted results seen in some Tyrian bakeries, you'll have to follow a slightly different procedure. Form the cookies in the same way, but bake them before filling the wells. When they come out of the oven, dust them with powdered sugar, then fill the wells with blueberry jam.
Blueberry Cookies
cookie dough
3/4 c. blueberries, fresh or frozen
Mix up your cookie dough and grease a baking sheet. Form ~1" balls, place on baking sheet, and press down with your thumb, creating a flattened disc with a well in the centre. Heat the blueberries until they soften slightly and mash to release some of the juice. Spoon some mashed blueberries into the wells in the cookies. Bake at 350F for 12-15 minutes.
If you're after the polished, sugar-dusted results seen in some Tyrian bakeries, you'll have to follow a slightly different procedure. Form the cookies in the same way, but bake them before filling the wells. When they come out of the oven, dust them with powdered sugar, then fill the wells with blueberry jam.
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