Tuesday, July 17, 2012

Blueberry Pancake Cookies with Maple Glaze

This is what a weekend kind of doing nothing in a particular looks like...

Another Friday night of jazz in sculpture garden and picnicking kicked this weekend off.

The there was a bike ride and a trip to the farmers market.  Since my tomato plant is producing zero tomatoes and my jalapeno plant is growing green pepper tasting jalapenos I will continue to rely on the green thumbs of others. This is how I now spend Saturday mornings.  This is what happens when you aren't planning your weekend around someone...since the someone is across the pond.

There was a huge thing of Paella made for a 15 year farmers market birthday bash in DuPont.

There was zero baking, but there was cooking.  I was saving the baking for this week.  For these cookies...inspired by a popsicle made by these guys at Pleasant Pops...a blueberry pancake popsicle.  Yes, you read that correctly.  These cookies really taste like blueberry pancakes.  They are light and fluffy and to boot are only 90 calories a piece!  You should definitely make these this summer!

Let's get out the blender for a few minutes.

Blueberry puree, sugar, butter, egg, ricotta.

A little gentle folding and then...

into the oven.

Blueberry Pancake Cookies:
*makes approximately 2 1/2 dozen cookies
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt 
1/2 (4 tablespoons) stick unsalted butter, softened
1 cup sugar
1 egg
1 cup non-fat ricotta cheese
1 cup whole blueberries
1/2 teaspoon vanilla extract

Maple Glaze:
1 1/2 cups powdered sugar
3 tablespoons maple syrup

1.  Preheat the oven to 350 degrees F.

2.  Using a blender or food process, puree 1/2 cup blueberries.

3.  In a medium bowl combine the flour, baking powder, and salt. Set aside.

4.  In the large bowl cream together the butter and the sugar until light and fluffy. Add the egg, beating until incorporated. Add the ricotta cheese, blueberry puree, and vanilla extract. Beat to combine. Stir in the dry ingredients and then gently fold in the remaining 1/2 cup blueberries.

5.  Line a baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets about 1 1/2 inches apart. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

6.  Combine the powdered sugar and maple syrup in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

No comments:

Post a Comment