Blueberry x 2 Cookies -

Written By John Nettles

Consider bringing this cookie to your holiday work party!

This recipe uses both freeze-dried blueberries and frozen blueberries in it. My “Cookie King” is Jesse Szewczyk, and I promise you will not regret buying this cookie book, “Cookies: The New Classics.”  Before using his cookbook, I had never infused my butter before baking. Specifically, he has this amazing banana foster cookie where you chop up the bananas and melt them with the butter. And it is to die for. So it got me asking how freeze-dried blueberries infuse? One great thing about adding freeze-dried fruits to baking is that there is 0 moisture, so you don’t have to change up your recipes too much. 

Anyways, enough yapping.

This recipe makes 2 dozen cookies.

Ingredients:

  • 1.2-ounce pack of freeze-dried blueberries (I got mine from Trader Joe’s)

  • 2 Sticks of butter

  • 1 3/4 cup flour

  • 1/2 teaspoon of Baking Powder

  • 1/4 teaspoon of Baking Soda

  • 3/4 teaspoon of salt

  • 1 1/5 cups white sugar (divided)

  • 1/2 cup of packed brown sugar

  • 1 egg

  • 1 tablespoon vanilla extract

  • 1 cup frozen blueberries (tossed in flour so they don’t sink in the dough)

  1. Preheat your oven to 350 degrees

  2. Blend your freeze-dried blueberries in a spice grinder or food processor until they are a powder.

  3. Melt the two sticks of butter in a pan. As soon as it melts, take it off the heat and toss in your freeze-dried blueberry powder and let it cool back to room temp (about 25 minutes) 

  4. Sift your flour, baking powder, baking soda, and salt in a bowl and set your mixture aside 

  5. In a stand mixer (hand mixing is fine if you don’t have one), cream together your infused blueberry butter with your 1 cup of the white sugar and the brown sugar. Once creamed together, add in your egg and vanilla extract and stir until it’s combined. 

  6. Then slowly add your flour mixture into the bowl a little at a time. 

  7. Lastly, mix in your one cup of blueberries. 

  8. Roll your dough out into 24 balls and toss them in the remaining 1/2 cup of white sugar 

• 9. Bake for 18 minutes and don’t overcrowd your pan. I baked them 8 at a time. 

John Nettles
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