Blueberry Pie Cookie
SUGAR COOKIES
YIELD: 38-40 · 43-45g Cookies
MIXER SIZE: 5Q
INGREDIENTS
Tourlami All Purpose Butter
Tourlami All Purpose Butter
Melted & Cooled to Room Temperature
Granulated Sugar
Light Brown Sugar
Vanilla Extract
Unsweetened Applesauce, Cold
King Arthur Sir Galahad All-Purpose Flour
Diamond Crystal Kosher Salt
Baking Powder
Baking Soda
GRAMS
200
200
300
200
18
150
640
6
5
5
METHOD
Melt butter on lowest temperature until 3/4 of the way melted, and allow the butter to slowly cool to room temperature.
Paddle room temperature butter on low speed until no lumps. Add melted and cooled butter, and paddle until combined.
Add sugars and vanilla extract, mix until combined.
Add in cold applesauce, mix until combined.
Add in dry, and mix until combined.
Scoop into 43-45g balls, and chill overnight before baking. Alternatively you can shape into a 3" wide log, let chill until firm, and cut 1 cm thick rounds of the same weight.
BLUEBERRY PIE FILLING
YIELD: 38-40 Cookies · 25g Filling Per Cookie
METHOD
Mix blueberries with sugar, salt, and zest in a pot and bring up to a simmer until the juices start to release.
Make a slurry with the lemon juice and cornstarch and add to the blueberries and cook until thickened.
Depending on the type of berries used, more or less juice will release when cooked. Add water as needed until you get a juicy filling consistency.
Allow to cool in the fridge until ready to use.
INGREDIENTS
Frozen Blueberries
Granulated Sugar
Diamond Crystal Kosher Salt
Lemon Zest
Lemon Juice
Cornstarch
GRAMS
680
130
2
4
160
50
MIXING METHOD
Cream butter, sugar, salt, and vanilla extract on high speed for 2 minutes.
Add flour and mix on low speed until combined.
Crumble dough onto a sheet pan and freeze. Once fully frozen, process in a food processor until small pebble sized.
ASSEMBLY PER COOKIES
43g-45g Cookie Scoop
25g Blueberry Pie Filling
10g Crumble
METHOD
Spray 3" ring molds, place on a parchment lined sheet pan. Take cookie dough and press fully into ring mold.
Scoop 25g blueberry pie filling per cookie - gently spreading the filling over the top of the cookie leaving some open space around the edges. This does not need to be uniform.
Top with 10g Shortbread crumble
BAKE
300ºF · High Fan · 12 minutes total · rotate after 10 minutes. Should be slightly golden on the edges, but still slightly gooey in the center.
INGREDIENTS
Tourlami Premium Butter
Confectioners Sugar
King Arthur Sir Galahad All Purpose Flour
Vanilla Extract
Diamond Crystal Kosher Salt
COOKIE CRUMBLE
YIELD: 38-40 Cookies · 10g Crumble Per Cookie
GRAMS
163
50
208
4
1