This recipe is another from the geniuses at Momofuku's Milk Bar in NYC (as was the Crack Pie recipe from earlier this week) that I saw in the latest issue of Bon Appetit. These are their Blueberry and Cream Cookies, and I'm not kidding that you really, really need to try these!
Unlike the Lemon Blueberry Crumb Bars from yesterday which use a ton of fresh blueberries, these cookies use dried blueberries (I used dried wild blueberries from Trader Joe's....they're so cute and little). These cookies also use what seems to be the secret weapon in most of Milk Bar's desserts....nonfat milk powder. In this recipe you make what they call "Milk Crumbs" prior to mixing the cookies together. These come together in no time, but you'll need to let the milk crumbs cool before using them in the cookie recipe.
There's a couple of things in this recipe you'll want to note (aside from it using the Milk Crumbs):
1 - The recipe uses corn syrup along with granulated and brown sugar.
2 - You'll want to beat the batter for about 10 minutes after the eggs have been put in. This allows the sugar to dissolve and you'll end up with the fabulously smooth batter.
3 - The recipe calls for the cookies to be scooped out onto a cookie sheet, and then left to sit overnight in the refrigerator. This allowed them to firm up beautifully, and they really looked like bakery cookies when they came out of the oven.
Thanks for another fabulous recipe Milk Bar! Go to Epicurious to get the recipe....and Enjoy!!
This post is linked to:
Sweets for a Saturday
Sweet Indulgences Sunday
These Chicks Cooked
Cast Party Wednesday
Full Plate Thursday
Turning the Table Thursday
This Week's Cravings