I got the September issue of Bon Appetit in the mail around August 15th. I was really taken with the article about the milk bar pastry chef--well not so much with her but with the recipes. Blueberries really knock me out in just about everything starchy.
This should give you a pretty accurate idea of how I operate: If I'm really interested in something I will get around to making it about a month later. Also, I boxed these up and sent them to my grandmother before I remembered to take pictures.
So this recipe is fairly complicated for me. There is actually another recipe, for "milk crumbs," you need to prepare first to add to the next recipe. Like a story within a story! Not always fun...The milk crumbs are also used in a few of her other recipes so you could double or triple the amount and keep them in the fridge. Bon Appetit recipes are usually all-day affairs for me. I'm not a very experienced cook.
This is the recipe(s) I followed (my notes are in parenthesis):
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"Milk Crumbs"
Makes enough for 14 cookies (ORLY? My cookies must have been smaller because I got a ton of cookies and I still had extra crumbs left over--not a bad thing.)
* 1/4 cup plus 1 tablespoon nonfat milk powder (It took me quite a while to find this--the BIG Safeway had it though).
* 2 tablespoons all-purpose flour
* 1 tablespoon cornstarch (I didn't have it, nor did the Safeway, so I used a simple syrup recipe of equal parts sugar to water on the stove for 5 mins. I ended up making this twice. Please reserve another 1/4c. for the cookie recipe below).
* 1 1/2 teaspoons sugar
* 1/8 teaspoon salt
* 1 1/2 tablespoons unsalted butter, melted
* 1/4 cup white chocolate, melted
Directions
1. Preheat oven to 225 degrees. Line a baking sheet with parchment paper (I just used foil because it still works); set aside.
2. In a medium bowl, whisk together 2 tablespoons plus 1 1/2 teaspoons milk powder, flour, cornstarch, sugar, and salt. Stir in melted butter until well combined.
3. Spread mixture on prepared baking sheet and transfer to oven. Bake until dried and crumbly, 8 to 10 minutes.
4. Remove milk crumble from oven and let cool completely.
5. Transfer milk crumble to a large bowl and fold in remaining 2 tablespoons plus 1 1/2 teaspoons milk powder and white chocolate (I melted the white chocolate in a double-boiler situation. It didn't turn out quite as liquid-y as it looked in my head when I first read the recipe, but I just smashed it into the crumbs and broke it apart with a spoon and it worked--Definitions of "worked" may vary).
6. Use immediately or transfer to an airtight container and keep refrigerated until ready to use.
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Blueberry-and-Creme Cookies
Makes 14 cookies (I used a heaping tablespoon of dough this made 3 dozen smaller cookies for me--go figure).
* 2 1/2 cups all-purpose flour
* 1/4 teaspoon baking powder
* 1/8 teaspoon baking soda
* 2 teaspoons salt
* 1 cup (8 ounces) Plugra European-style unsalted butter (um, err?)
* 1/2 cup plus 2 tablespoons granulated sugar
* 1/2 cup plus 2 tablespoons light-brown sugar
* 1/4 cup glucose (I used the simple syrup)
* 1 large egg
* 3/4 cup dried blueberries
* 1/2 cup plus 1/3 cup Milk Crumbs
Directions
1. Line two baking sheets with parchment paper (or foil sprayed with pam, hah!); set aside.
2. In a large bowl, mix together flour, baking powder, baking soda, and salt; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment mix together butter, sugars, and glucose until well combined. Add egg and mix until well combined.
4. Add flour mixture and mix until well combined. Add blueberries and milk crumbs and mix until well combined.
5. Using an ice cream scoop about 2 1/8 inches in diameter, scoop dough into balls and place about 2 inches apart on prepared baking sheets.
6. Preheat oven to 375 degrees. Transfer baking sheets to refrigerator until dough is chilled, about 15 minutes. Transfer baking sheets to oven and bake, rotating pans halfway through baking, until cookies are golden brown and tops begin to crackle, about 15 minutes (pain in the ass).
7. Transfer cookies to a wire rack to cool.
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They came out pretty crunchy on the sides and bottom and chewy in the middle. They had the salty kind of strudel thing going on with the crumbs and the tart blueberry to break up the sweet. Hubs was impressed with the test cookies. I would make again for special occasions or for a fellow blueberry fetishist. *Thinks about sexy blueberries for a while*
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