Here’s the sad truth about my blog: sometimes, I forget it exists. And then some nice friend of mine, who has a better memory than me, will say – hey, when are you going to update your blog? And then I’m all……ohhhhhhh yeahhhhh, the blog. And then I feel kind of like a dummy, because quite frankly, I really enjoy writing and putting my life and humor out there in the universe. What idiot forgets there is something like that in their life?
Me. This idiot.
So anyway. Thank Jesus for a three day weekend and a husband that is all too happy to wash and fold clothes if he can watch episode after uninterrupted episode of whatever is currently available on Netflix. That said, I spent the first time in ages in my kitchen. Like, the entire day. Woah. At the end of the day, I felt like an Awesome Wife. Also, a total Bad Ass. And, like I’d Burned A Lot of Calories Just Standing Around and Stirring Things.
And now, to share my goodies with you…
What magic came out of the kitchen? For starters, I was inspired by a good friend to make a weekly menu. Yes, duh, I know. Saves time and money and people have been doing it for, like, ever. I get it. For my first week, on my first day, here’s what I whipped up:
- Cilantro Buttermilk Skirt Steak (Everyday Food, June 2012)
- Carrot Mash with Sage and Garlic (my concoction, which I will eventually give to you…)
- Early Summer Vegetable Love (adapted, from the Gluten Free Girl blog) with Lemon-Dill Yogurt Sauce (also another homemade concoction and pictured in the Ball jar above)
- And some crazy good cookies, which…
The main thing that I wanted to make was this batch of cookies. They’d been rolling around in my brain for months. I’d made the Momofuku Compost Cookies a few months back, and good god, they were kind of exhausting. But. The idea of making a cookie that had different textures really intrigued me, so I’d been thinking and thinking and thinking and talking to B. about my idea for a new cookie. There are a couple of recipes I’d like to try, but for the first go-round, it was Lemon Cookies with Freeze-Dried Blueberries made with Lemon Cookie Crust.
Lemon Cookies with Freeze-Dried Blueberries
+ Adapted from Momofuku Milk Bar Cookbook: Blueberry and Cream Cookies recipe
++ Makes about 18 cookies
225 g / 16 TB butter, at room temperature
150 g / ¾ c granulated sugar
150 g / 2/3 c tightly packed light brown sugar
*100 g / ¼ c glucose
105 g / 1/3 c lemon curd
Lemon peel from one small lemon
320 g / 2 c flour
2 g / ½ tsp baking powder
1.5 g / ¼ tsp baking soda
6 g / 1 ½ tsp kosher salt
½ of the total recipe of Lemon Cookie Crust (recipe below)
**100 g / ¾ c freeze dried blueberries
105 g / 1/3 c lemon curd
***Granulated honey (optional)
* Unless you’re some kind of kitchen guru, you probably don’t have glucose laying around. If needed, substitute 35 g / 2 TB light corn syrup.
** Freeze dried blueberries can be found at Amazon.com or Trader Joe’s. You can use more or less in the recipe, and you can also try other freeze dried fruit (strawberries, raspberries).
*** Available on Amazon or at Williams Sonoma.
- Before you get started, line a cookie sheet with parchment paper and set aside.
- Combine the butters, sugars and glucose in the medium bowl of a stand mixer fitted with the paddle attachment and cream on medium high for 2-3 minutes.
- Scrape down the sides of the bowl, add the eggs, and beat for 7-8 minutes. Eggs should be added one at a time.
- Reduce the speed to low and add the lemon curd and lemon peel. Mix until just incorporated.
- Add the flour, baking powder, baking soda and salt. Mix until the dough comes together, no longer than 1 minute. Don’t over-mix the dough by walking away from the mixer during this step! Scrape down the sides of the bowl.
- Back on low speed, add the Lemon Cookie Crust and mix until it’s incorporated, no more than 30 seconds. Add the freeze-dried blueberries, mixing for 30 seconds. Be careful not to mix the berries for too long – otherwise, they’ll end up a powdered mess in your dough.
- Scrape down the sides of the bowl. Add in the final 1/3 c lemon curd and fold in gently using a spatula. Don’t mix the curd all the way into the dough – it should be like a “swirl” of curd throughout the dough.
- Using a 2 ¾ ounce ice cream scoop (or a 1/3 c measure), portion out the dough onto the parchment lined cookie sheet.
- Sprinkle the cookies with the granulated honey. Use as little or as much as you’d like. Pat the tops of the cookie domes flat.
- Wrap the cookie sheet in plastic wrap and refrigerate for at least one hour, or up to 1 week. Do not bake your cookies from room temperature.
- Heat the oven to 350.
- Arrange the chilled dough a minimum of 4” apart on a parchment-lined cookie sheet (or, use a Silpat). Bake for 18 minutes, turning once at the midway point. The cookies will puff, crackle and spread. After 18 minutes, they should be very faintly browned on the edges and still bright yellow in the center. I recommend baking one test cookie to make sure the heat and timing are right for your oven.
- Cool the cookies completely on the cookie sheet before transferring. At room temperature, the cookies will keep fresh for 5 days; in the freezer, they’ll keep for 1 month.
Lemon Cookie Crust
+ Adapted from Momofuku Milk Bar Cookbook: Graham Crust recipe
++ Doubled this recipe without a problem
190 g / 1 ½ c lemon cookies (used Trader Joe’s Meyer Lemon Wafer Cookies), crushed
20 g / ¼ c milk powder
25 g / 2 TB sugar
3 g / ¾ tsp kosher salt
*5 g granulated honey
*2.5 g dried Meyer lemon peel (you can also use fresh lemon peel)
55 g / 4 TB melted butter
55 g / ¼ c heavy cream
* Available on Amazon or at Williams Sonoma.
1. Toss the lemon cookie crumbs, milk powder, sugar, salt, honey and lemon peel with your hands in a medium bowl to even distribute your dry ingredients.
2. Whisk the butter and heavy cream together. Add to the dry ingredients; use a fork to incorporate the wet mixture into the dry. The mixture should be small clusters and should hold its shape if squeezed tightly in the palm of your hand. If it doesn’t hold together, melt an additional 14 to 25 g (1-1 ½ TB) butter and mix it in.
3. Enjoy! Immediately use it in your recipe, or store in an airtight container. The crust will keep fresh for 1 week at room temperature or for 1 month in the fridge or freezer.
Additional uses for the Lemon Cookie Crust
For one, just EAT IT. Or…
Crust for pies, cheesecake
Topping for yogurt or ice cream
Use in the bottom of cupcakes
Let me know if you decide to give these a go. Up next? If I can make it happen, a cookie version of my Aunt Cle’s famous banana pudding.