I wanted a cookie that could be used in several applications. This cookie has a muffin texture when you add the baking soda, which is great for drop style cookies to even making Cake Pops or fritters with. Omit the Baking Soda and you will get a crisper cookie texture, that can be eaten as-is or enjoyed with ice cream. I have even enjoyed the muffin style version with ice cream because it plays well as a blueberry and pomegranate shortcake. :)
Let's Begin....
Ingredients:
- 1/4 cup Unsalted Butter (4 tablespoons)
- 4 ounces of Cream Cheese
- 1/4 cup of dried unsweetened Blueberries
- 1/4 of warm water to soak blueberries in. Juice (i.e. Blueberry, Pomegranate or even a Tart Cherry) may also be used if not too sweet.
- 1 tablespoon of Maple Syrup
- 1 tablespoon of Sour Cream
- 50 grams of Powdered Sugar
- 50 grams of Rice Flour
- 50 grams of All-Purpose Flour
- 2 drops of Lemon Extract
- 1 teaspoon of Baking Soda (use for a muffin/shortbread texture)
- Pomegranate Sugar from the Spice Lab/Sugar Lab
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Soak the blueberries in the 1/4 cup of warm water and add 1 tablespoon of Maple Syrup to the soak.
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You then start by creaming the butter, cream cheese, sour cream, powdered sugar and the soaked berries with water and all. You want a nice smooth texture.
You want to break the berries apart a bit so they release their flavor and color through out the dough.
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Then add the flours and the lemon extract. Add the Baking soda if you desire a more cake like product.
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1 to 2 hours for a stiff dough you can work with.[/caption]Take dough out and allow for it to cool and stiffen up in the fridge. I always locate mine at the back of the fridge and it takes between 1 to 2 hours. You can also make it the evening before and allow it to cool overnight.
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Once the dough has cooled and absorbed all the dry ingredients well, we have options!
Start by heating your oven to 350 degrees. My cookies depending on size took 12 to 15 minutes to bake. They will feel soft and moist, but don't be fooled because they will stiffen up nicely (careful over baking) after just 1 minute of resting on the pan. Then remove and allow to cool.
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- You can cut the cookie outs by using shapes
I used stars of different shapes and sizes to go with a 4th of July look.
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- Drop Cookies
You can make drop cookies by making balls, rolling in sugar and just placing them on parchment paper and a baking sheet. I stud each cookie with a defrosted blueberry for that little extra touch!
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- Cake Pops using a fried method for a crispy outside......sort of like a fritter!
You can make cake pops by frying the dough in Peanut oil. I used a toothpick and then made a ball. I put the dough in the freezer to set for 15 minutes and then took the pops out. Gave them a final shaping and in they went into the oil. Takes less than a minute at the size I created to cook and fry up. Roll in the Pom sugar and you are set!
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- Last but not least, you can make Vintage Flags
The options are endless and the flavor from the Pomegranate Sugar by the Sugar Lab is wonderful. Not super sugar and you taste the fruit versus just sugar crystals. They gave my baked goods a beautiful look but also taste wonderful. Get creative this 4th of July! Enjoy!
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Get your Sugar and Spices Fix at:
- The Spice Lab on-line- http://shop.thespicelab.com/index.php/peppers-spices/sugars/gourmet-sugar.html
- Facebook- https://www.facebook.com/TheSpiceLabInc
- Twitter- https://twitter.com/TheSpiceLab
I received the above product free of charge from The Spice Lab. I am not obligated to provide a positive or favorable review, just my honest opinion. My review is based on my experience with the product and/or brand, which may differ from yours.
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