Category Archives: Berry Cookie

Buttery Raspberry Crumble Cookies

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I forget where I first saw this recipe but there are plenty on YouTube .

It’s best if you can make your own seedless raspberry jam, but alas, I couldn’t this time. These are very flavorful cookies with a hint ‘o almond flavor Well worth your time to make them

Buttery Raspberry Crumble Cookies

INGREDIENTS
• 1 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon kosher salt
• 1/2 cup seedless raspberry jam
For the Crumble Topping:
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, cold and cut into small cubes
• 1/4 tsp cinnamon (optional)

METHOD

  1. Combine the softened unsalted butter with granulated sugar and powdered sugar. Use a stand mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes. The butter should be a pale color, and the sugars fully incorporated, leaving no grainy texture.
  2. Mix in the vanilla extract and almond extract.
  3. Gradually add the all-purpose flour and kosher salt into the butter mixture. Mix on low speed until just combined. The dough should be smooth and a bit crumbly, yet it should hold together when pressed between your fingers.
  4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  5. Make the crumble topping: In a small bowl, combine flour, sugar, and cinnamon (if using). Cut in the cold butter with a pastry cutter or fork until the mixture forms coarse crumbs.
  6. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  7. Once chilled, roll the dough into small balls (about 1 inch). Place them onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  8. Using your thumb or the back of a small spoon, press gently into the center of each dough ball to create a well. You’ll want a depth sufficient to hold the raspberry jam without breaking through the bottom.
  9. Spoon a small amount of seedless raspberry jam into each indentation. Ensure the jam does not overflow, just to the brim, then sprinkle the crumble topping over the cookies. Do not be afraid to pile a lot of crumble topping on.
  10. Place the baking sheets in the oven and bake for 15–18 minutes or until the edges are lightly golden.
  11. Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring to wire racks to cool completely. The cookies should have a slightly crisp edge and a soft, crumbly center.

Just Another Day Off From Golf

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It’s a dangerous thing taking a day off from golf. I wanted to make more berry drop scones for a couple of weeks, but never seemed to find the time, until today when there was no golf on my schedule..

We also had no snacks for after dinner so I decided to make Millionaires Shortbread Cookies this afternoon to be ready for dessert. It’s good to have a plan and to execute it properly.

Blueberry Crumble Dream Cookies

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I had high hopes for this cookies, but there are barely a step above “meh.”

They are basically a chocolate chip cookies substituting blueberries for chocolate chip and really, who would want to do that?

They taste fine and have a good texture. Next time, I am making chocolate chip cookies.

Oh yeah. As long as the oven was going to be on I made a loaf of sandwich bread too. It’s a much tighter crumb than my favorite bread (High Hydration No-knead Honey Bread) but this loaf is great for PB&J sandwiches.

Blueberry Crumble Dream Cookies


Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

INGREDIENTS
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups fresh blueberries
• 1/2 cup coarse sugar for sprinkling

METHOD

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Gently fold in the blueberries.
  7. Drop rounded tablespoons of dough onto the prepared baking sheet.
  8. Sprinkle each cookie with coarse sugar.
  9. Bake for 12-15 minutes, or until the edges are golden brown.
  10. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Berry Jam Bars – t.y. KAB

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While on our anniversary/baseball stadium journey we stopped by King Arthur Baking in Norwich Vermont. This is my second time at this wonderful store and THIS time, I controlled myself and left after spending less than $100. Whew!

KAB sends me weekly recipes and I received this one while back east. I knew I had blackberries on the vine back home and couldn’t wait to give them a try. The wait was worth it!

Dough and filling ingredients
Crust pressed into baking pan
Berry mixture added to pan.

KAB calls these “easy” jam bars and they are not incorrect. (Deliberate use of the double negative.)

Full 8”x8” sheet
Individual 2”x2” bars

https://www.kingarthurbaking.com/recipes/berry-easy-jam-bars-recipe

Berry Easy Jam Bars

INGREDIENTS
Dough
• 2 1/4 cups (270g) King Arthur Unbleached All-Purpose Flour
• 1 cup (89g) old-fashioned rolled oats*
• 1/2 cup (106g) light brown sugar, packed
• 1/4 cup (50g) granulated sugar
• 1 1/4 teaspoons baking powder
• heaping 1/2 teaspoon table salt
• 15 tablespoons (212g) unsalted butter, melted
• *Or substitute 1 cup (113g) King Arthur Rolled Oats.

Filling

  1. 1 pound (454g) blueberries, raspberries, and/or blackberries (try 2 cups blueberries, 1/2 cup blackberries, 1/2 cup raspberries)
  2. 1/2 cup (106g) light brown sugar, packed
  3. 3 tablespoons (23g) King Arthur Unbleached All-Purpose Flour
  4. zest and juice from 1 lemon*
  5. 1/2 teaspoon cinnamon
  6. pinch of table salt
    *Aim to use about 2 tablespoons (28g) of fresh juice from the lemon.

Topping

  1. 1 1/2 teaspoons granulated sugar
  2. 1/4 teaspoon cinnamon

METHOD

  1. Preheat the oven to 375°F with a rack in the center. Line an 8″ pan with parchment on all sides, then lightly grease.
  2. In a large bowl, whisk together all of the dough ingredients except the butter. Use your fingers or a spoon to break up any brown sugar lumps. Add the melted butter and stir until fully combined and smooth.
  3. Transfer about 2/3 of the dough (roughly 2 2/3 cups or 485g) to the prepared pan and press into an even layer.
  4. In another large bowl, gently mix together all of the filling ingredients until the berries are evenly coated. Transfer the fruit to the pan and distribute it into an even layer.
  5. Crumble the remaining dough (about 1 1/3 cups or 240g) over the berries; squeeze the dough together to make bigger clumps or tease it apart for finer crumbles. (Even coverage is not important at this step.)
  6. In a small bowl, combine the topping ingredients. Then sprinkle the cinnamon sugar evenly over the top of the bars.
  7. Bake the jam bars for 50 to 55 minutes, covering the pan with foil if the top is browning too quickly, until the berries are bubbling and the topping is baked through.
  8. Let the bars cool completely in the pan (or for at least 1 1/2 hours; if you’re really in a rush, you can stick them briefly in the refrigerator or freezer to expedite the process). As they cool, use a small offset spatula or knife to dislodge any jam from the sides to make removing them from the pan easier.
  9. Remove the bars from the pan using the parchment as a sling, then slice and serve.
  10. Store the sliced jam bars in an airtight container in the refrigerator for up to 4 days. They’re delightful cold.