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

  1. Melt butter on lowest temperature until 3/4 of the way melted, and allow the butter to slowly cool to room temperature.

  2. Paddle room temperature butter on low speed until no lumps. Add melted and cooled butter, and paddle until combined.

  3. Add sugars and vanilla extract, mix until combined.

  4. Add in cold applesauce, mix until combined.

  5. Add in dry, and mix until combined.

  6. 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

  1. Mix blueberries with sugar, salt, and zest in a pot and bring up to a simmer until the juices start to release.

  2. Make a slurry with the lemon juice and cornstarch and add to the blueberries and cook until thickened.

  3. 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.

  4. 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

  1. Cream butter, sugar, salt, and vanilla extract on high speed for 2 minutes.

  2. Add flour and mix on low speed until combined.

  3. 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

  1. Spray 3" ring molds, place on a parchment lined sheet pan. Take cookie dough and press fully into ring mold.

  2. 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.

  3. 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