Blueberry streusel cookies recipes for Shabbat

The blueberry cookies have a soft texture like muffins, a sour, juicy fruity filling and a crunchy crumb coating, so what will stop you from making them?
Mili Eliyahu|
For an extra-crunchy texture, pre-bake half of the streusel crumbs for 6-8 minutes at 180 degrees Celsius, until golden brown. Bake the cookies according to the recipe instructions, incorporating the unbaked streusel crumbs. Once they come out of the oven, sprinkle the baked streusel crumbs over the cookies.
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Ingredients (for 15-17 cookies):
1/2 cup (100 grams) sour cream, 9% fat or higher
100 grams melted butter
2 tablespoons honey or silan (date syrup) or natural maple syrup
1/4 cup (50 grams) sugar
1/2 teaspoon ground cinnamon
1 cup (140 grams) all-purpose flour
1/2 teaspoon baking soda
60 grams white chocolate, chopped
1/2 cup (100 grams) fresh or frozen cranberries
1/2 cup (70 grams) dried cranberries or currants
For the glaze:
4-5 tablespoons red jam (cranberry, strawberry, or wild berries)
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עוגיות שטרויזל אוכמניות
עוגיות שטרויזל אוכמניות
Blueberry streusel cookies
(Photo: Mili Eliyahu)
For the cookies:
1 cup (140 grams) all-purpose flour
50 grams cold butter, cut into cubes
2 tablespoons sugar
1/2 cup (100 grams) sour cream
100 grams melted butter
2 tablespoons honey (or a substitute)
1/4 cup (50 grams) sugar
1/2 teaspoon ground cinnamon
1 cup (140 grams) all-purpose flour
1/2 teaspoon baking soda
60 grams white chocolate, chopped
1/2 cup (100 grams) fresh or frozen cranberries
1/2 cup (70 grams) dried cranberries or currants
For the streusel:
Ingredients (Makes 17-15 cookies):
1 cup (140 grams) all-purpose flour
50 grams cold butter, cut into cubes
2 tablespoons sugar
Instructions:
  1. In a bowl, blend sour cream, cold butter, honey (or a substitute), sugar, and ground cinnamon. Mix until well combined. Add the flour and baking soda and mix to form a soft dough. Stir in the white chocolate, fresh or frozen cranberries, and dried cranberries (or substitutes) to evenly distribute them (cranberries might slightly bleed, it's normal). Chill the dough in the refrigerator for about 30 minutes.
  2. Meanwhile, prepare the streusel: combine all streusel ingredients in a bowl and crumble them with your fingertips (or use a food processor with short pulses). Transfer to a suitable container and freeze for at least 10 minutes (you can prepare it in advance and store it in the freezer for up to two weeks. The streusel will retain its shape).
  3. Preheat the oven to 180 degrees Celsius (preferably in turbo mode). Line two baking sheets with parchment paper.
  4. From the chilled dough, form balls with a diameter of about 2 1/2 cm. Place them on the baking sheets, spaced about 3 cm apart (the cookies will spread). Create a small indentation in the center of each ball. Fill the indentations with jam. Sprinkle the streusel over the cookies.
  5. Bake for 12-14 minutes until the edges of the cookies are golden but the centers remain soft. Remove from the oven and let them cool for about an hour. Serve and enjoy!
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