Blueberry Black and White Cookies

adapted from The Gourmet Cookbook

makes one dozen large cookies

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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.

Black and White Cookies

Print this Recipe!

makes about 16 large cookies

adapted from Gourmet Cookbook

and don’t forget Red Velvet Black and White Cookies

For the Cookies

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2/3 cup well-shaken buttermilk
• 1 teaspoon vanilla
• 2/3 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large egg

For Vanilla Glaze

2 cups powdered sugar

1 Teaspoon light corn syrup

1/2 teaspoon vanilla extract

For Chocolate Glaze

4 ounces semi-sweet chocolate

3 Tablespoons butter

1 Tablespoon light corn syrup

To make the cookies-

Preheat oven to 350°F.

Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup.

Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, about 3 minutes, then add eggs, beating until combined well. Mix in flour mixture and buttermilk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth.

Spoon 1/4 cups of batter about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes. Transfer with a metal spatula to a rack and chill (to cool quickly), about 5 minutes.

To make the glazes-

In a bowl, whisk together the powdered sugar, 1/2 teaspoon vanilla extract, 1 tablespoon of corn syrup and 2 tablespoons hot water, until smooth. That’s your vanilla glaze.

In a separate bowl, melt the butter and the chocolate in a microwave for about 1 minute. Add the corn syrup and stir until smooth. That’s your chocolate glaze!

Once the cookies are cooled, face them all bottom side up of a clean surface. Spread half of the cookie with vanilla glaze and the other half with chocolate glaze. Refrigerate for 20 minutes to set. And…Yum!