Contributed by: Chris, WebAdmin. of RecipesNow.com
These delectable bites are a cross between a cookie
and a coffeecake, and the lemon makes the blueberry flavor really stand out.
- 1 1/2 pounds fresh blueberries (3/4 cup)
- 1 1/2 cups granulated sugar
- 1/2 cup water
- 1 tablespoon fresh lemon juice
- Pinch of salt
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 11/4 cups granulated sugar
- 1/2 teaspoon lemon extract
- Grated rind of 1 lemon
- 2 large eggs
- 3 1/3 cups flour
- 1 tablespoon plus 1 teaspoon baking powder
- Pinch of salt
- 1 large egg
- 1 1/2 teaspoons heavy cream
- 1 to 2 tablespoons granulated sugar
Combine all the filling ingredients in a large saucepan and bring to a boil over medium-high
heat, stirring occasionally. Reduce the heat to medium low and cook until the mixture thickens up
and reduces to slightly more than 2 cups. Allow to cool while you prepare the crust. (The filling
can be made a few days ahead and refrigerated.)
Preheat the oven to 350 F. Lightly grease a 15- by 10-inch baking pan.
In a large mixing bowl, cream the butter until smooth. Add the sugar and cream well. Add the
lemon extract, lemon rind, and eggs and mix until fully incorporated.
In another bowl, combine the flour, baking powder, and salt and mix well. Add to the butter
mixture and mix until a dough forms.
Using approximately half of the dough, drop dollops of dough all over the bottom of the
prepared baking pan. Gently press the dough together to form an even layer.
Pour the blueberry filling over the dough and use a rubber spatula to spread it evenly.
Roll the remaining dough out between two sheets of wax paper to form a rectangle slightly
larger than the pan. Carefully remove the top sheet of wax paper and flip the dough over on top
of the blueberry filling. Peel off the remaining sheet of wax paper and gently press the dough
down around the edges to seal.
Beat the egg with the heavy cream for an egg wash. Using a pastry brush, brush the top of the
dough with the egg wash. Sprinkle with the granulated sugar. Bake on the middle rack for 20 to
25 minutes, or until the top is a deep golden brown. Remove from the oven and allow to cool on a
Cut into 1-inch squares by cutting lengthwise into ten 1-inch-wide strips and cutting each strip
into 15 squares.
Serving Size: Makes 150 cookies