Baked pancakes with two kinds of frosting… that’s basically what I’m asking you to put into your face today.
But first… here are the three questions I have swirling around my brain this afternoon:
- At what point in the dating process can I start shaving my legs less often? I’d like to be prepared for that moment… you know, mark my calender. If I am currently dating you… um… let’s just recognize that this moment is a little awkward. Yea…
- Is it rude, when at a small dinner party, to eat three times as much as the hostess… then ask for more food? If so… oops.
- How many of these downright sinful cookies can I eat between lunch and dinner. Follow up question: can I call these cookies dinner?
Is that a bobby pin in the above picture? Yes. Geeez! Where is my good sense?
I really love Black and White Cookies. They’re like small cakes with two kinds of sweet frosting… what could go wrong?
I spruced these black and white cookies up with fresh blueberries baked into the cookie and topped them with a blueberry lemon glaze.
I also really love smashing blueberries into a purple pulp and making them into a pretty purple glaze.
Yes I dipped my finger in this glaze. Yes… more than once.
Black and White Cookies get their bottoms frosted. You all knew that, right?
I have to tell you something… these cookies are best eaten the day they are made. Why? Well.. you see how the baked blueberry goodness is peeking through on the bottom of these cookies? Once frosted and left overnight, the blueberry juice will weep just a bit and make the frosting on top of it look a little sunken. The taste is still spot on, but the cookies might look a little funny.
Chocolate and butter. It’s meant to be.
Frosting these cookies is my favorite part…
… because I like to frost the entire cookie with blueberry glaze, let it set for about 30 minutes… then go over half of the cookie with chocolate glaze. Ridiculous.
Blueberry Black and White Cookies
adapted from The Gourmet Cookbook
makes one dozen large cookies
For the Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2/3 cup buttermilk
1 teaspoon vanilla extract
2/3 cup unsalted butter, softened
1 cup sugar
2 large eggs
about 1 cup fresh blueberries
In the bowl of a stand mixer, fit with a paddle attachment, cream the butter and sugar until pale and fluffy, about 3 minutes. Add eggs one at a time, beating on medium speed for one minute after each addition. Beat in vanilla extract.
Whisk together flour, baking soda and salt. Add the dry ingredient alternately with the wet ingredients. Starting and ending with the dry ingredients. Scrape the bowl down to ensure all the ingredients are thoroughly mixed then beat for just a few seconds on high speed.
Scoop about 1/4-cup scoops of the cookie batter onto a foil lined baking sheet. Spread the batter slightly with a butterknife. Cookies should be rounds about 3 or 4 inches across. Dot each dough circle with 5 or 6 blueberries then use the butterknife so gently, though not completely, brush some batter over the blueberries. It doesn’t need to be completely covered or perfect.
Bake for about 15 minutes, or until cookies are lightly browned on the bottom and spring back to touch on top. Let cool on the baking sheet for 10 minutes then remove to a wire rack to cool completely before frosting.
For the Blueberry Glaze:
small handful (about 20) fresh blueberries
juice of half a lemon
2 1/2 cups powdered sugar
a splash of vanilla extract
1 Tablespoon light corn syrup
2-3 teaspoons water
In a medium sized bowl, using a fork, mash the blueberries very well until the pump is pulverized and the blueberries have let off their pretty purple juices. Add the lemon juice, corn syrup and vanilla extract and stir. Pour in the powdered sugar and 2 teaspoons of water. Whisk until thoroughly combined. If you’d like to thin the glaze out just a bit more, add just a touch more water. Set aside until ready to glaze cookies. If glaze top hardens a bit, just give it a good whisk before applying to the cookies
For the Chocolate Glaze:
4 ounces semi-sweet chocolate chips of pieces
3 Tablespoons butter
1 Tablespoon corn syrup
In a microwave safe bowl, melt the butter and chocolate in the microwave. I usually microwave this mixture until the butter is somewhat melted, then just stir to melt the chocolate and butter together. Add the corn syrup. Stir. Set the glaze aside until ready to apply to the cookies.
To Glaze the Cookies:
Allow cookies to cook completely. Use your fingers to brush any extra crumbs off the bottom of the cookies. Glaze the entire bottom of the cookie with blueberry glaze. Let set for about 30 minutes. Once set, gently glaze half of the cookie with chocolate glaze. Let set for another 30 minutes then wrap individually in plastic wrap.
These cookies are best eaten the day they are made. Otherwise the baked in blueberries weep through the glaze a bit. They taste great but might look a little strange.