The taste of blueberry–and the desire for it–still lingers since we got back from Ogunquit, Maine. There, the purplish globes sat happily suspended in a fruity martini.
As cool breezes push out summer days, I wanted to find a way to capture the intensity of blueberries in a treat I could also savor during the winter months. Besides, I also needed an entry for the September #BakeTogether.
I could use frozen blueberries, but dried ones have a bigger impact on flavor–if it’s use appropriately. The chewiness of dried blueberries paired with a soft cookie dough, much like an oatmeal cookie, not only delivers full fruitiness but adds a comfort dimension that defines cookies and milk. Almond is a natural pairing.
Though it’s not the fresh Blueberry Martini or a container of fruit from the Farmer’s Market, these Blueberry Pop Cookies will hold me over until our next summer vacation in Ogunquit.
Blueberry Pop Cookies
yield: 72 small cookies
1 cup slivered almonds, roasted
1 cups sugar (7 ounces)
1 cup dried wild blueberries
1-1/2 cups all-purpose flour (12-1/2 ounces)
1 cup almond flour
3 tablespoons freeze dried blueberry powder (optional)
1 cups (2 sticks) unsalted butter, room temperature
1 large egg
1 tablespoon pure vanilla extract
1/2 teaspoon pure almond extract
1/2 teaspoon salt
1/4 cup confectioners’ sugar, for dusting
1. In a mini-food processor, pulse almonds and 1 tablespoon of sugar until finely grounded. Place mixture in a small bowl and stir in blueberries. Set aside. Combine flours and blueberry powder (if use) in a bowl. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and remaining sugar on mediumhspeed until light and fluffy, about 3-4 minutes. Add egg, extracts, and salt; mix until combined. With mixer on low speed, add flour mixture slowly until just combined.
3. Add nut/berry mixture until evenly distributed. Place plastic wrap on top of bowl and refrigerate until firm, about 60 minutes or up to 1 week.
4. Preheat oven to 350 degrees and place rack in middle position. Prepare 3 parchment-lined baking sheet.
5. Remove cookie dough from refrigerator. Using a 1-teaspoon measuring spoon, scoop a generous amount of dough and form 1-inch balls; place 2 inches apart on one parchment-lined baking sheet. You will have 24 balls on each sheet (4×6). Chilled the sheet of cookie dough while you make the second sheet of dough.
6. When you are ready to chill the second sheet, remove first sheet from refrigerator and bake until edges are barely golden, about 15 minutes. Transfer to wire racks to cool completely. Repeat the process until all three sheets are baked.
7. Store in airtight containers at room temperature, up to 5 days.