To prepare cookies: In a medium bowl, whisk together flour, 2/3 cup malted milk powder, baking soda and 1 teaspoon salt, and reserve. Malted milk balls (or mini malted milk balls), for garnish.(1 1/2 sticks) unsalted butter, at room temperature Note: This dough must be prepared in advance. Remove cookies from oven and cool for 2 minutes before transferring to a wire rack to cool completely. Bake until the cookies are lightly browned on the bottom, about 8 minutes. Stir in dried blueberries.įorm dough into 1-inch balls and place 2 inches apart on prepared baking sheets. Reduce speed to low and add flour, a few tablespoons at a time, mixing until just incorporated. Sprinkle baking soda over mixture and beat until thoroughly combined, then add vanilla extract and egg yolk and beat until thoroughly combined. Add granulated sugar and beat until light and fluffy, about 2 minutes. In the bowl of an electric mixer on medium speed (or, in a large mixing bowl, stirring with a spoon), beat butter until creamy, about 1 minute.
In a pinch, use blueberry juice-infused Craisins.
Note: Find dried blueberries in the dried fruits section at many supermarkets and the bulk foods sections of many natural foods co-ops. Repeat until all cookies form sandwiches. Top with a rosemary-topped cookie, as if making a sandwich, and gently press cookies together until filling spreads evenly to about 1/16th-inch from edge. To assemble cookies: Spoon or pipe a dollop of lemon creme into the center of the bottom side of a plain cookie. Increase speed to medium and mix until creme is smooth and creamy, adjusting with powdered sugar or lemon juice to achieve desired consistency. To prepare lemon creme: In the bowl of an electric mixer on low speed, combine powdered sugar, 1/4 teaspoon salt, 2 tablespoons butter, mascarpone and lemon juice, and mix until combined. Bake until cookies are lightly browned on the bottom, about 12 to 14 minutes. Sprinkle the remaining 1/4 cup rosemary brown sugar on the water-brushed cookies and then garnish with small rosemary leaves. Repeat with remaining dough, gathering up scraps, rerolling and cutting until all dough is used.įor half of the cookies, lightly brush the tops with water (leaving the other half of the cookies plain).
Use a small cookie cutter to cut dough and place cookies 2 inches apart on prepared baking sheets. On a lightly floured work surface, using a lightly floured rolling pin, roll dough to 1/4-inch thickness. Preheat oven to 350 degrees and line baking sheets with parchment paper. Shape the dough into a disk, wrap in plastic wrap or wax paper and refrigerate until slightly firm, about 30 to 60 minutes. Add lemon zest and 1 teaspoon finely chopped rosemary and mix until just incorporated. Reduce speed to low, add flour mixture and mix until just incorporated. In the bowl of an electric mixer on medium-high speed, beat butter and 1/2 cup lightly packed rosemary brown sugar until light and fluffy, about 2 minutes. To prepare cookies: In a medium bowl, whisk together flour, salt and baking powder, and reserve. When ready to bake, discard rosemary sprig from brown sugar and reserve brown sugar. In a small bowl or jar, bury the rosemary in the brown sugar, cover tightly and let sit at room temperature for 24 to 72 hours the longer it sits, the deeper the flavor. To prepare rosemary brown sugar: Gently roll rosemary sprig between your hands or under a rolling pin to release its fragrance.
Best cookie recipes 2021 plus#
freshly squeezed lemon juice, plus more as needed sifted powdered sugar, plus more as needed Fresh small rosemary leaves, for garnish.
(2 sticks) unsalted butter, at room temperature Our 2021 winner is from Cynthia Baxter of Minneapolis.
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