Momofuku/Milk Bar's Blueberries + Cream Cookies

Just the other day, I was looking at my recipe index, and I realized that I had hardly posted any cookie recipes. Which is a pity, because cookies are wonderful, (usually) very easy to make, they bake quickly, they can be eaten out of hand. And cookies are just so comforting, so sweetly humble and reminiscent of childhood. I actually bake them quite often, and yet I so rarely share the recipes. I should correct that, and I am starting with these.
I made a large batch of these blueberry + cream cookies last week. I baked them late one night, after dinner, and nibbled on about half of one. It was nice - the bottoms were very crisp and almost caramel-like, while the centers were still pillowy. However, I polished off more cookies than I want to admit the next day - they were wonderful by then. The sweetness had somehow mellowed, and all of the flavors came together by then. Which reminds me of another nice aspect of cookies: they taste just as good the next day. Or at any time of day, for that matter.

This recipe looks complex, but rest assured that it is actually quite easy. Its a very basic cookie recipe, except for the milk crumbs. They actually only take a few minutes to make, and while they're toasting in the oven, you can prepare the cookie batter. I also saw the first batch of this year's blueberries at the farmer's market this weekend - and I believe that you can use fresh berries instead of dried.


Blueberries + Cream Cookies
For recipe, see THIS BLOG
My changes: I substituted milk for the glucose - too hard to find, and the cookies were sweet enough already.  I increased the amount of blueberries to a full cup. May I also suggest a bit of lemon zest - it would add a nice contrast to the sweet 'cream' crumbs, and the bright flavors of the lemon + blueberry are magical together.