As I predicted last week, spring has finally arrived in North Dakota. It might have taken until May to do so, but I say let’s celebrate with cookies!
I will admit for all of my local readers that spring did come…and has since left (it was 23°F this morning) but I believe it will be back and at least we’re not like those poor saps south of here who had snow on May Day…ha ha suckers! Sorry, that wasn’t nice.
Anyhoo, let’s talk fruit-filled, soft, crumbly cookie fabulousness. These chewy blueberry cookies are like the best Fig Newton and Fruit Roll-up together as one. They feel fancy enough to make a lovely Mother’s Day gift, but are substantial enough to satisfy the sweetest of sweet tooths.
The blueberry filling is tinged with orange zest and orange juice and I’ve thrown in a few raisins for good measure. The raisins act like the adults in the situation, kind of like chaperones at prom, making sure the blueberries don’t get too carried away with their bad selves.
The citrus-tinged fruit gets wrapped in a soft sugar cookie dough then sliced and baked. Making for one hell of an elegant little cookie.
- Yield: 32 Cookies 1x
- 6 ounces dried blueberries
- 2 ounces raisins
- 1/4 cup packed brown sugar
- 1 1/2 teaspoons grated orange zest
- 1 cup orange juice
- 2 sticks (16 tablespoons) unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 1/4 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- Combine blueberries, raisins, brown sugar, orange zest, and juice in a medium saucepan and bring to a boil. Simmer, uncovered, for 15 minutes or until nearly all of the liquid has evaporated, stirring occasionally. Remove from heat; let cool. Scrape mixture into a food processor and purée until smooth.
- Heat oven to 350°F. Combine butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat until fluffy, about 5 minutes. Beat in eggs, one at a time, then add vanilla. Stir together all the dry ingredients in a separate bowl then add to the butter mixture and beat on low until flour is completely incorporated.
- Divide dough into 4 equal pieces. Wrap 3 in plastic wrap and refrigerate while you roll out the other piece. Place 1 piece of dough between 2 pieces of parchment or waxed paper and roll into a 12in-x-5in rectangle, about 1/4in thick. (The easiest way to do this is to roll it out lengthwise to 12 inches first, then out). If you are feeling anal you can trim the edges, if not, leave them rough. Remove the top piece of parchment and spread about 1/4 cup of the blueberry filling down the middle. Use the bottom piece of parchment to fold the dough lengthwise over the filling and seal the edges with the tines of a fork.
- Cut crosswise into 8 slices. Place 2 inches apart on a parchment or silpat lined baking sheet and repeat with another piece of dough. When one baking sheet is filled bake for 15 minutes, or until browned. Remove to a rack to cool and repeat with remaining dough.