Lonnie’s Maple, Blueberry Breakfast Cookies

by Edible Poetry / שירה אכילה In Cookie Recipes Leave a comment

Every Thursday evening, after our daily sound bath and Sentinol® modulator maintenance update, Sanjay would gather the gang for mugs of juniper-spiced moonshine and we’d huddle together in the frosty twilight around Ol’ Pappy’s hearth.  On the nights he would appear we’d sit with bated breath, back straight, held by his every syllable, luxuriate in his diphthongs, rappel down each erratic cadence, meander the walls of his untraceable accent (Nezt 32?).  And at the close we’d howl like a bagpipe, Ol’ Pappy our toothless, wild-eyed piper.

It was here, in the flux and pulse, the swelling and resurging where we would learn of the BeforeTime™.   Ol’ Pappy would regale us with tale after magical tale, each more fantastical and inchoate than the last, until we’d run out of provisions and he’d putter to a frozen halt. Then Sanjay, in his sworn duty as the Vice Potential (VP) of our Nezt, would muster the last of his strength to drag Ol’ Pappy’s frozen corpse to the communal thawing hole where he’d cover him with the holy refuse scavenged from the abandoned Poland Spring bottling plant and recite our Nezt’s mantra exactly three times: It’s Always Happy Hour Somewhere.  It’s Always Happy Hour Somewhere.  It’s Always Happy Hour Somewhere.  The next morning we’d be back in the quarry mining for sentinite, taking our sanctioned porridge and moonshine breaks, and sporadically and spontaneously joining hands in prayer for Ol’ Pappy.  He always came back. Eventually. 

A few trips around the sun ago I shared my concern for Ol’ Pappy with Sanjay.  He cracked one of my ribs, shattered the pinky toe on my right foot, and upped my Sentinol®.  Tough love is still love, I think Sanjay said.  It’s always happy hour somewhere, I think I replied.

Sometimes after a pleasant day of manual labor at the quarry, a dull ache rises from under my QuarryGuard and I’m reminded of the true pain our potential messiah endures nearly every week, freezing, thawing, and reincarnating, and I quake upward from my heels to head.  Sometimes I can just stare into the fire the entire evening.  Sometimes there are too many blessings to count.  And sometimes, out of nowhere, as if born from my own memory, a recipe sputters out of my mouth for something called Maple, Blueberry Breakfast Cookies.

Ingredients

  • 1/2 cup unsalted butter (room temperature)
  • 1/2 cup packed dark brown sugar
  • ½ cup maple sugar (if no maple sugar sub in ½ cup of brown sugar)
  • 1 large egg
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 2 and 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup chopped pecans
  • ½ cup Oats

Blueberry Maple Glaze

  • 1 cup Blueberries
  • 1/3 cup white sugar
  • 4 teaspoons corn starch
  • 3 tablespoons of butter
  • ¼ cup + 1/3  cup Maple Syrup (separated)
  • 1 cup Confectioner’s sugar

Instructions

A. Make and Bake Cookie Dough:

  1. Preheat oven to bake at 350F.
  2. In a stand mixer or large bowl, cream butter, maple sugar, and brown sugar for about a minute.
  3. Add wet ingredients: egg, vanilla, and maple syrup and mix for 30 seconds, until well combined.
  4. Mix in dry ingredients: flour, baking soda, salt, cinnamon, nuts and oats.
  5. Use a ¾ ounce ice cream scoop to scoop out dough onto parchment-lined (or silpat-lined) baking sheets.
  6. Bake for 10-11 minutes.  You want them to look *slightly* underbaked.  They will continue to cook outside of the oven.
  7. While baking, begin making the glaze

B. Make the Glaze:

  1. In a small saucepan over low heat, combine blueberries, white sugar, and salt.  Use a masher or the back of a spoon to smash the berries into a pulp.  Stir gently and occasionally as the syrup thickens, approximately 10 minutes.  Make sure to keep the flame low to prevent burning. 
  2. Once thickened, add the cornstarch and whisk vigorously until fully incorporated then turn off the heat.  This should thicken the syrup substantially.
  3. Whisk in ¼ cup of maple syrup and transfer to a medium-sized bowl. 
  4. Set blueberry sauce aside to cool, reserving ½ cup for the final glaze. (Save the leftovers for your next pancakes or French toast).
  5. In the same small saucepan over low heat (don’t worry about cleaning it out too much): add the 3 tablespoons butter and 1/3 cup of maple syrup.  Heat just until the butter melts.  Turn off the heat and transfer maple-butter sauce to a separate bowl. 
  6. Combine slightly less than ½ cup of reserved blueberry sauce and add it to the maple butter syrup.  
  7. Add 1 cup of *SIFTED* confectioner’s sugar and mix well, smoothing out any lumpage.

C. Glaze Cookies:

  1. Make sure cookies are COMPLETELY cooled before glazing.
  2. If glaze over-thickened add a drop of maple syrup or leftover blueberry sauce to loosen it ever-so slightly.  If glaze is too runny it will not dry properly.
  3. Use a piping bag or back of a spoon to drizzle blueberry maple glaze over cookies. 
  4. Let set on a drying rack.
  5. EAT!
Inspiration from Sally's Baking Addiction

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