As a food blogger and photographer, I often find myself with random bits and pieces left over from various shoots:
A chunk of cheese.
A half-bag of frozen vegetables.
Some jalapeno peppers.
And so on.
Which is how I found myself with a few opened containers of raspberries and blueberries.
Mike is great about eating pretty much any leftovers (#blesshisheart), and I do my best to bake/cook/freeze the rest.
But I REALLY wanted to use up those berries, as there weren’t enough to use in most of my recipes. And you know how I feel about fruit, so it’s not like I was going to actually eat them or anything……….
So I decided to create this month’s “cookie jar” with berries in mind:
I never understood the appeal of the cobbler. It’s basically baked fruit (see above), topped with a biscuit (meh). Its only redeeming value is the scoop of vanilla ice cream that accompanies. I mean, just give me the ice cream (to paraphrase Demetri Martin).
But I started thinking about a cobbler COOKIE, and couldn’t shake the idea. And I wanted it to be the best cobbler cookie ever.
I started by adapting one of my fave recipes – tahini shortbread – for the base. The filling was easy – my quick-cook berries (you’ve seen them here, here and here). And to top it off? Not a biscuit, obvi. No, I used my addictive streusel (previously seen here, here and here), and then drizzled it all with a bit of lemony glaze.
And I LOVE how they turned out. SO much yummy flavor in a little bite, and I’m not saying you “should” top them off with that vanilla ice cream……
But I’m not saying that you shouldn’t.
A few tips to ensure cookie success:
1. If you’re not a tahini fan (and really, we should talk), feel free to use your favorite buttery cookie or shortbread. Just avoid any cookies that use a leavening agent like baking powder, so they don’t puff up in the oven and push out the filling.
2. To avoid spreading, don’t make the depression too deep. A measuring teaspoon or the end of a wooden spoon will make a perfect indentation.
3. Chilled dough will also minimize spreading. I like to refrigerate the dough for several hours (overnight’s even better) before scooping it out, and then pop the filled cookies in the freezer prior to baking.
How do you feel about cobblers?
8 tablespoons unsalted butter, room temperature (here’s how I store my butter!)
1/2 cup granulated sugar
1/2 cup tahini (here’s how I deal with those pesky cans!)
1 cup flour
pinch of kosher salt
1/2 cup raspberries, fresh or frozen
1/2 cup blueberries, fresh or frozen
2 tablespoons honey, divided
3 tablespoons granulated sugar
3 tablespoons light brown sugar
1/2 teaspoon cinnamon
4 tablespoons unsalted butter, melted
pinch of salt
3/4 cup flour
1 cup confectioner’s sugar
2 – 3 teaspoons lemon juice
Make the cookie dough: Beat the butter and granulated sugar in an electric mixer till light and fluffy. Add the tahini and beat again till well blended. Add the flour and salt and beat till just combined. Transfer batter to a bowl, cover and refrigerate for a few hours (or ideally, overnight).
Make the berry fillings: Combine the raspberries and 1 tablespoon honey in a small saucepan – place over medium heat and cook till bubbly. Reduce heat and simmer, stirring, till fruit breaks down a bit and mixture thickens slightly. Transfer to a small bowl and wipe out the saucepan. Repeat with blueberries and remaining honey. Let cool to room temperature (or refrigerate overnight with the cookie dough).
Make the streusel: Line a baking sheet with parchment paper. Combine both sugars, cinnamon and salt in a medium bowl. Mix in the melted butter, followed by the flour, stirring till well combined. Spread mixture out onto your prepared baking sheet; let dry till ready to use (can be made overnight).
Line two baking sheets with parchment paper. Using a tablespoon (or this scoop), drop rounds of dough onto your prepared sheets. Use a teaspoon or the end of a wooden spoon to make small depressions in each of the cookies. Fill with the berry fillings and top with the streusel (pressing in gently so the crumbs adhere). Freeze the cookies for at least 30 minutes (or up to 1 hour); pre-heat the oven to 375 degrees.
Bake till cookies are just light brown around the edges – about 10 minutes. Let cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely. Place the rack over a sheet of foil or wax paper.
Whisk the confectioner’s sugar with enough lemon juice to make a thick, yet pourable, glaze. Drizzle the glaze over the cooled cookies; let set completely before serving.
This delicious recipe brought to you by Sheri Silver