Beyond being a necessity with three kids at home, cooking is both a creative passion and a way to destress for me. My favorite is baking, and one of my go-to star ingredients in the summer are blueberries. Now, I make about a dozen loaves of Lemon Blueberry bread each year – it’s become a summer calling card of mine. But today I was really needing to get into the kitchen, and wanted to try something different.
These cookies are ver light, almost cake like. I think they’d go really well with a hot tea on a cool afternoon, as we welcome Autumn.
Lemon Blueberry Tea Cookies
Preheat the oven to 350 degrees. Prepare a pan with either a silicon sheet or parchment paper. I have not been happy with how they brown using a cooking sheet, as they tend to stick a little.
In a medium-sized bowl, combine the flour, baking powder, sugar, salt, and lemon zest. Set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat the 2 eggs in a small bowl, then mix in. Incorporate the sour cream.
Slowly add the flour mixture, blending well.
Carefully blend in the blueberries. Note: you may want to add a teaspoon of cornstarch to the blueberries beforehand, if they are thawed and giving off a lot of liquid.
Bake for 15 minutes, or until slightly brown around the edges. Let cool on baking sheet for another 10 minutes before moving to cooling rack.
To be honest, I really find it best to eyeball this. Basically you're going to combine the powdered sugar, lemon zest, and just enough lemon juice to get a consistency you feel will spread well. I use a pastry brush.
Oatmeal cookies are my favorite. Totally dunkable, they are made even better with raisins – I’m a traditionalist that way. But the other day when I got a hankering to make some, I realized I didn’t have any raisins. But…I had dried cranberries, which I’d intended for scones. They’ll have to wait.
On a lark, I decided to make a glaze for the cookies, seeing that I was already pot-committed to doing these up a little different. Nothing fancy, but I thought it was visually appealing in addition to adding a little to the taste and texture.
These cookies are thin and chewy, which I prefer. Be careful to watch them, as your oven temperature may vary just enough to cause them to burn.
And, they freeze well. If they last that long!
Oatmeal Cranberry Cookies with Apple Sugar Glaze
Preheat oven to 350 degrees and prepare your cookie sheets with parchment paper.
In a large bowl, sift together the flour, salt, cinnamon, and baking powder. Set aside.
In another bowl, cream the butter and sugars well. Add the eggs, and vanilla.
Combine the cream mixture into the large bowl of flour mixture, mixing well.
Add the cranberries and oatmeal.
Drop by rounded 2 tablespoons, about 2 inches apart. Bake for 10-12 minutes, monitoring closely to your oven's temperament. Let cool before moving to cooling rack for glazing.
Combine confectioner's sugar and butter. Slowly add apple juice until it is at a point where it drizzles easily.
When cookies are cool, use a fork to drizzle glaze. Let dry before packing, using wax paper or parchment paper between layers.
I have a confession to make. I’m not super dad. I know, I know, shocker, right? Like most parents there are days where I just don’t feel like being in the kitchen. Usually, this is 6-8am. And so I found myself in the frozen food aisle a few weeks ago buying (shudder)…..frozen pancakes. I’m so ashamed. Now, in my mind I tried to absolve myself of feeling guilty, but when I saw the look on my daughter’s face (“was I bad, daddy?”) I knew I couldn’t let this happen again.
And so I tweaked my traditional pancake recipe, then doubled it, making a batch large enough to keep them in pancakes for a while. By freezing them 2-per in sandwich bags, they can be easily microwaved or dropped in the toaster while I slumber.
I’ve included a buttermilk substitute here, because I rarely have it on hand and figure many of you are in the same position. Also, this recipe makes fluffy pancakes, which my kids prefer. I, on the other hand, like mine thin. About another 1/8th cup of milk will do the trick.