- Sugar Cookie Puzzle

SUGAR COOKIE PUZZLE


3 c flour
1 tsp baking powder
½ tsp salt
1 c butter, softened
1¼ c white sugar
3 eggs
1 tsp vanilla extract

Combine flour, baking powder and salt. Stir until blended. Cream the butter and sugar together with an electric mixer until light and fluffy. Beat in the eggs and vanilla. Stir the flour mixture into the creamed mixture. Mix well. Form dough into 3 balls. Wrap each ball in plastic wrap and chill for 2 hours for easy handling.

Preheat oven to 350°.

Roll the dough out on a floured surface, one ball at a time, to an 8 x 10 rectangle that is about ¼ inch thick. Using a large spatula, transfer the dough onto a baking sheet that has been greased or lined with parchment paper.

Bake for 15 – 18 minutes, or until light golden around the edges. Remove from the oven and using cookie cutters, immediately cut shapes (like a puzzle) while still soft. Cool completely.

Notes:

1. The original recipe adds: Pack the pieces into a box with a note “Assembly required before eating”.
2. I made these for a kids Christmas party and decorated with Christmas colors – the kids loved them.

- Very Chocolate Chip Cookies

VERY CHOCOLATE CHIP COOKIES

½ c rolled oats
2¼ c all-purpose flour
1½ tsp baking soda
1 tsp salt
¼ tsp cinnamon
1 c butter, softened
¾ c brown sugar (packed)
¾ c white sugar
1½ tsp vanilla
½ tsp lemon juice
2 eggs
3 c semi-sweet chocolate chips
1½ c walnuts or pecans

Process the oats in a food processor or blender until fine. In a medium bowl, combine the ground oats with the flour, baking soda, salt and cinnamon.

In the bowl of your stand mixer, cream together the butter, sugars, vanilla and lemon juice. Add the eggs and mix until smooth. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until all ingredients are well blended.

Chill the dough overnight for best results (I did not and the results were pretty darn fine).

Preheat oven to 350°.

Spoon ¼ c portions (or less is you prefer a smaller cookie) onto a sheet pan. Place the scoops about 2 inches apart. Bake for 16-18 minutes (or less is you are making a smaller cookie) or until cookies are light brown and still soft in the middle.

Notes:

1. These are very similar to my recipe for Ultimate Chocolate Chips cookies but there are more chocolate chips and the cinnamon is a nice addition.

- Apple Pie Cookies

APPLE PIE COOKIES

Yield: 24 cookies

Crust
2½ c all-purpose flour, plus more for dusting surfaces,
dipping fork
2 T white sugar
1 tsp salt
1 c unsalted butter, very cold (cut into small pieces)
½ c water, very cold

Filling
3 Granny Smith apples
Squeeze of lemon juice
⅓ c white sugar
1 tsp ground cinnamon
Few gratings fresh nutmeg
A pinch of any other spices you like in your apple pie

To finish
1 large egg
Coarse or granulated sugar for garnish

Make your pie dough: Whisk together flour, sugar and salt in the bottom of a large bowl. Using a pastry blender, two forks or your fingertips, work the butter into the flour until the biggest pieces of butter are the size of small peas. Gently stir in the ice water with a rubber spatula, mixing it until a craggy mass forms. Get your hands in the bowl and knead it just two or three times to form a ball. Divide dough in half. Wrap each half in plastic wrap and flatten a bit, like a disc. Chill in fridge for at least an hour or up to two days.

In a small bowl mix the sugar, cinnamon, nutmeg and any other spices you like. In another small bowl whisk an egg with one teaspoon of water until smooth.

On a well-floured counter, roll out your pie dough pretty thin, a little shy of 1/8-inch thick. Use a 2½ inch cookie cutter to cut as many rounds as you can from the dough. Transfer them to parchment-lined sheet pans and keep them in the fridge until you need them. Once you’ve finished the first packet, repeat the process with the second packet of dough.

Peel the apples and chop them into very small pieces. Sprinkle the sugar/spice mixture and toss to combine. Sprinkle with a few drops of lemon juice to prevent browning.

Preheat oven to 350°.

Grab your first disc of chilled dough and lightly dampen it on one side with the water. This is to help it seal. Place about 1 tsp apples on the one disk. Place a second disc of dough on top (I found it easiest to seal it by picking the whole thing up and press the tops and bottoms together with your fingers). Back on the floured counter, cut decorative slits in your “pies”. Dip your fork in the flour and use it to create a decorative crimp on the sealed edges. Brush your cookie with egg wash and sprinkle with coarse sugar. Replace on sheet pan and chill while you prepare the others.

Bake cookies for 25 minutes, or until puffed and bronzed and very pie-like.

- Ponderosa Cake

PONDEROSA CAKE


1 c butter
2 c sugar
2 eggs, beaten
1 tsp vanilla
3 medium ripe bananas (or thawed from frozen)
3 c flour
2 tsp baking powder
2 tsp baking soda
1 c sour cream

1 tsp cinnamon
½ c brown sugar

1 ½ c chocolate chips

Preheat oven to 350°.

Cream together butter and sugar. Add beaten eggs and beat until smooth. Add vanilla and bananas, mixing until smooth. Sift flour, baking powder and baking soda, add to banana mixture alternately with sour cream, ending with dry ingredients.

Pour half of the batter into a greased 9 x 13 pan.

Combine cinnamon and brown sugar. Sprinkle half of this mixture over the batter in the pan. Top with half of the chocolate chips. Repeat layers.

Bake for 50 minutes until the middle is well set. If underbaked it will sink (experience talking).

- Raisin Pie Filling

RAISIN PIE FILLING

3 c sultana raisins
3 c water
1½ tsp lemon juice
1 c white sugar
1 tsp cinnamon
2 T cornstarch
2 T water
2 T butter

Combine raisins, water and lemon juice in a pot. Bring to a boil and continue boiling for 3 minutes. Add sugar and cinnamon and immediately add the cornstarch which has been mixed with a couple of tablespoons of cold water.

Simmer for 3 – 5 minutes until thickened. Add butter and cool before putting mixture into the pie plate.

Bake at 375º for 50 – 60 minutes.

- Lazy Daisy Cake

LAZY DAISY CAKE


½ c milk
1 T butter
2 eggs
1 c white sugar
1 tsp vanilla
1 c flour
1 tsp baking powder
½ tsp salt

Preheat oven to 350º. Grease an 8 inch square pan (I use Pam).

Bring milk and butter to a boil in a small saucepan. Once at the boil, remove the pot from the heat.

In the bowl of an electric mixer add the eggs and beat for 1 minute. Add the sugar and vanilla and mix for another minute. Add the flour, baking power and salt, mixing for once minute. Add the milk until incorporated.

Add to pan and bake for 25 – 27 minutes.

Notes:

1. This cake is excellent for strawberry shortcake and is just generally a great white cake.

- Banana Walnut Muffins

BANANA WALNUT MUFFINS


3 c all-purpose flour
1 T baking powder
½ tsp baking soda
½ tsp fresh ground nutmeg
½ tsp salt
10 T unsalted butter, softened
1 c packed light brown sugar
2 large eggs
1 ½ c plain low-fat yogurt
1 ½ c finely diced bananas
¾ chopped walnuts

Preheat oven to 375°.

Adjust oven rack to lower middle position. Mix flour, baking powder, baking soda, nutmeg and salt in a medium bowl; set aside.

Beat butter and light brown sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in ½ of dry ingredients. Beat in 1/3 of yogurt. Beat in remaining dry ingredients in 2 batches, alternating with yogurt, until incorporated. Fold bananas and walnuts into finished batter.

Spray 12 cup muffin tin with cooking spray or coat lightly with butter. Use large scoop to divide batter evenly among cups. Bake until muffins are golden brown, 25 to 30 minutes. Set on rack to cool slightly, about 5 minutes. Remove muffins from tin.

Notes:

1. I used pecans because I am not fond of walnuts.
2. These were delicious and I will be making them again (and again).

- Gluten-Free Muffins

GLUTEN-FREE MUFFINS

Yield: 12 large muffins

3 bananas
2 eggs
½ c raw sugar
½ c creamy peanut butter
1¾ c white rice flour
2 tsp baking powder
1 tsp baking soda
1/3 c butter (melted)
½ c buttermilk
¾ c chocolate chips
Preheat oven to 350°.

Mix first 4 ingredients in a food processor. Blend for 1 minute. Combine dry ingredients in a mixing bowl. When thoroughly mixed, add to food processor, along with the butter and milk. Blend well. Add the chocolate chips and press "pulse" once or twice. Ladle the batter into muffin tins lined with paper liners, filling each liner to the top. Bake for about 16 minutes, or until the muffins are firm to the touch. Top with drizzled chocolate if desired. Cool and serve.

Notes:
1. I made these today for some ladies who are on a gluten-free diet and they said that they were really good.
2. Don’t be afraid to fill the muffin liners to the top, these don’t rise as much as other muffins made with flour.
3. If dairy products are a problem, use ½ cup rice milk mixed with 1 teaspoon lemon juice in place of the buttermilk.

- Chunky Banana Bran Muffins

CHUNKY BANANA BRAN MUFFINS

Makes 24 muffins

2 c natural wheat bran
2 c buttermilk, shaken
½ c unsalted butter, at room temperature
½ c brown sugar, lightly packed
4 extra large eggs, at room temperature
¾ c unsulfured molasses
2 tsp grated orange zest
1 tsp vanilla extract
3 c all-purpose flour
1½ tsp baking powder
½ tsp baking soda
1 tsp kosher salt
2 c raisins
2 c large-diced banana (2 bananas)
1 c chopped pecans or walnuts

Preheat oven to 350°.
Line muffin tins with paper liners or spray with Pam.

Combine the bran and buttermilk and set aside. Cream the butter and sugar in the bowl of an electric mixer fitted with a paddle attachment on a high speed for about 5 minutes, until light and fluffy. With the mixer on low, add the eggs, one at a time. Scrape the bowl and then add the molasses, orange zest and vanilla (the mixture will look curdled). Add the bran-buttermilk mixture and combine.

In a separate bowl, sift together the flour, baking power, baking soda and salt. With the mixer on low speed, slowly add the flour mixture to the batter and mix just until combined. Don’t overmix! Fold in the raisins, bananas and walnuts with a rubber spatula.

Scoop batter into muffin tins and bake for 25 to 30 minutes, until a cake tester comes out clean. Remove from pans and cool on a wire rack.

Notes:

1. I just made these tonight and they are yummy.
2. I used half raisins and half dried cranberries which worked well.

- Mini Banana Muffins

MINI BANANA MUFFINS
(great for kids)


3 bananas
1 tsp cinnamon
1 egg
1 tsp baking soda
1 tsp baking powder
½ tsp sea salt
1½ c whole wheat flour
⅓ c melted unsalted butter

Mash the bananas (thawed bananas work also) and add the cinnamon and egg to the mash. In a separate bowl mix together the soda, baking powder, sea salt and flour. Add the dry mixture to the mash and then add the melted butter until it is just incorporated.

Spray a 24 mini muffin tin (or 2 x 12 tins) with Pam. Add the mixture to the tins and bake at 375° for 20 minutes.

Notes:

1. My 1 year old granddaughter loves these.
2. If using 2 x 12 tins bake them separately.

- Crescent Jam and Cheese Cookies

CRESCENT JAM AND CHEESE COOKIES

Makes about 30 cookies
1 c unsalted butter, softened
1 c ricotta cheese
2 T sour cream
¼ tsp vanilla
2 c all-purpose flour, plus additional for rolling cookies out
¼ tsp salt
Jam or preserves (I used seedless raspberry)
Milk, for brushing cookies
Icing sugar, for dusting

Cream butter in a large bowl with an electric mixer until smooth. Add the ricotta cheese and combine. Add the sour cream and vanilla and combine the mixture well. Whisk or sift together flour and salt in a separate bowl and gradually blend it into the cheese mixture. Wrap the dough in plastic and chill it for at least 3 hours.

Preheat oven to 400°.

Roll one-quarter of the dough out very thinly on a lightly floured surface and chill the remaining dough until it is to be used. Cut the dough into 3-inch squares and put about ½ tsp jam or preserves in the center of each. Fold the dough in half on the diagonal, pressing firmly down to seal the two sides around the jam. Roll the triangle into crescents, starting at the wide end. Arrange crescents on a baking sheet about 1 inch apart, brush them lightly with milk and bake them for 15 to 20 minutes, until they are golden. Transfer the cookies to a wire rack and dust them with powdered sugar.

Notes:

1. Yum!

- Best Blueberry Muffins

BEST BLUEBERRY MUFFINS


Lemon-Sugar Topping:

⅓ c white sugar
1½ tsp grated lemon zest

Muffins:

2 c fresh or frozen blueberries (see note)
1⅛ c plus 1 tsp white sugar
2½ c all-purpose flour
2½ tsp baking powder
1 tsp table salt
2 large eggs
¼ c unsalted butter, melted and cooled slightly
¼ c vegetable oil
1 c buttermilk (see note)
1½ tsp vanilla extract

For the Topping:
Stir together the sugar and lemon zest in a small bowl until combined; set aside.

For the Muffins:
Adjust oven rack to upper-middle position and preheat oven to 425°. Spray a 12 muffin tin with Pam. Bring 1 c blueberries and 1 tsp sugar to a simmer in a small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to a small bowl and cool to room temperature, about 10 to 15 minutes.

Rinse remaining cup of berries under cold water and dry well. Whisk the flour, baking powder and salt together in a large bowl. Whisk remaining 1⅛ cups sugar and eggs together in a medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Toss dried blueberries in flour mixture. Then, using a rubber spatula, fold egg mixture and remaining cup of blueberries and flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix).

Divide batter evenly among the 12 prepared muffin cups. Spoon a teaspoon of cooked blueberry mixture into center of each mound of batter. Using a skewer, gently swirl berry filling into batter using a figure-eight motion. Sprinkle lemon sugar evenly over muffins.

Bake until muffin topes are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5minutes, then transfer to a wire rack and cool 5 minutes before serving.

Notes:

1. If using frozen blueberries, cook 1 cup berries as directed. Rinse the remaining cup of berries under cold water and dry well. Toss frozen berries in flour mixture before adding the egg mixture. Do not defrost the berries before using.
2. I didn’t have any buttermilk so I added 1 T of lemon juice to the measuring cup and then added 2% milk to measure 1 cup.
3. This is by far the best blueberry muffin recipe I have ever found. The cooked berries really add lots of flavor and the bottoms are not soggy from the blueberries.

- Ultimate Banana Bread

ULTIMATE BANANA BREAD

1¾ c flour
1 tsp baking soda
½ tsp table salt
5 frozen bananas (defrosted)
1 fresh banana
½ c unsalted butter, melted and cooled slightly
2 large eggs
¾ c packed light brown sugar
1 tsp vanilla extract
½ c toasted coarsely chopped nuts (optional)
2 tsp white sugar

Adjust oven racks to middle position and preheat oven to 350°. Spray 8½ x 4½ loaf pan with Pam.

Whisk flour, baking soda and salt together in a large bowl.

Mash the defrosted bananas and whisk in the butter, eggs, brown sugar and vanilla.

Pour the banana mixture into the flour mixture until just combined with some streaks of flour remaining. Gently fold in the nuts if using. Scrape the batter into the prepared pan. Slice the fresh banana diagonally into ¼ inch thick slices. Shingle banana slices on top of either side of the loaf, leaving 1½ inch wide space down the center to ensure even rise. Sprinkle the white sugar evenly over the loaf.

Bake until toothpick inserted in center of loaf comes out clean, 55 to 75 minutes. Cool bread in pan on wire rack 15 minutes, then remove loaf from the pan and continue to cool on wire rack. Serve warm or at room temperature.

Notes:

1. I have been freezing bananas for years so this recipe is perfect for me. If you have bananas that are overripe (which increases the sugar content exponentially) simply pop them into the freezer for use later.
2. I doubled the recipe and it worked great.
3. I think this is the best recipe I have ever tried, and I have tried a lot!!

- Raisin Pecan Oatmeal Cookies

RAISIN PECAN OATMEAL COOKIES


1½ c pecans
1 c unsalted butter, at room temperature
1 c brown sugar, lightly packed
1 c white sugar
2 extra-large eggs, at room temperature
2 tsp vanilla extract
1½ c flour
1 tsp baking powder
1 tsp cinnamon
1 tsp kosher salt
3 c old-fashioned oatmeal (not the quick cooking or instant)
1½ c raisins

Preheat oven to 350°.

Place the pecans on a sheet pan and roast for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.

Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined.

Using a small ice-cream scoop or a tablespoon, drop 2 inch mounds of dough onto sheet pans. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.

Notes:

1. I always make large cookies so if you do too you should be prepared to bake these for around 19 minutes.
2. Do not skip the step of roasting the pecans – it makes a world of difference. I always do a big batch and then keep them in the freezer.

- Chewy Chocolate Chip Cookies

CHEWY CHOCOLATE CHIP COOKIES


1⅓ c unsalted butter, cold
1½ c light brown sugar, packed
1 c white sugar
2 large eggs, cold
1 T vanilla
3¾ c flour
1¼ tsp table salt
1 tsp baking soda
2 c semi-sweet chocolate chips

Preheat oven to 375°.

Using a mixer fitted with a paddle attachment, beat the butter and sugars starting on low speed and working your way up to high speed until the mixture is light and fluffy, about 3 minutes once you reach high speed. Scrape the bowl and beater. Add the eggs and vanilla and beat on low until blended. Beat on high until light and fluffy, about 1 minute. Scrape the bowl and beater.

In a medium bowl, whisk together the flour, salt and baking soda. Add this to the butter mixture and stir with a wooden spoon until just blended; the dough will be stiff. Stir in the chocolate chips.

Drop rounded spoonfuls of dough about 2 inches apart onto two ungreased baking sheets. Bake until the bottoms are golden brown, 5 to 10 minutes (see note). Remove sheets from the oven and immediately remove cookies to a rack to cool.

Notes:

1. The baking time is from the original recipe but I make bigger cookies and that increases the baking time (mine took around 19 minutes).

2. I am always trying new chocolate chip cookie recipes (see my previous posts) and in terms of simple ingredients and method, these are right up there with the best!

- Banana Cupcakes with Peanut Butter Frosting

BANANA CUPCAKES WITH PEANUT BUTTER FROSTING


Cupcakes:

1¼ c flour
1½ tsp baking powder
½ tsp baking soda
¼ tsp salt
2 very ripe bananas, peeled
½ c sour cream
1½ tsp vanilla
¾ c white sugar
½ c unsalted butter, at room temperature
1 large egg
1 large egg yolk

Frosting:

1½ c icing sugar
1 - 8 oz package cream cheese, at room temperature
½ c unsalted butter, at room temperature
½ c smooth peanut butter (do not use old-fashioned or freshly ground)
Chopped lightly salted roasted peanuts (optional)

For cupcakes:
Preheat oven to 350°.

Line 12 standard muffin cups with paper liners. Whisk flour, baking powder, baking soda and salt in a medium bowl to blend. In another medium bowl, mash bananas with a fork until smooth. Mix sour cream and vanilla into bananas.

Using electric mixer, beat sugar and butter in a large bowl until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 3 additions alternately with banana-sour cream mixture in 2 additions, beginning and ending with flour mixture and beating just until blended after each addition. Divide batter among prepared muffin cups.

Bake cupcakes until tester inserted into center of each comes out clean, about 20 minutes. Transfer cupcakes to rack and let cook completely.

For icing:

Sift icing sugar into a large bowl. Add cream cheese, butter and peanut butter. Using electric mixer, beat mixture until smooth. Spread frosting over top of cupcakes, dividing equally. Sprinkle lightly with chopped peanuts, if desired.

- Chocolate Chip Square

CHOCOLATE CHIP SQUARE


2/3 c. butter
2¼ c. brown sugar
3 eggs beaten
2 ¾ c. flour
2½ tsp. baking powder
½ tsp. salt
1 c. chocolate chips
½ - 1 c. chopped nuts

Grease a 9 x 13 pan. Mix together butter and brown sugar. Add eggs and then remaining ingredients (strange consist¬ency but it works) and place in pan.

Bake at 350° for 30 minutes. Slice while warm.

- Cinnamon Shortbread

CINNAMON SHORTBREAD


1/2 lb. butter
1/2 lb. Crisco shortening
1/2 c. berry sugar
1/2 c. brown sugar
4 c. flour
4 tsp. cinnamon
pinch of salt

Roll out dough and cut cookies with cutters. Bake on ungreased baking sheet at 300° for 20 minutes.

Mix additional 1/2 c. berry sugar with 1 tsp. of cinnamon.

After taking cookies out of oven, and while they are still warm, toss in sugar/cinnamon mixture.

Notes:

1) These cookies are melt in your mouth fabulous. They would make a wonderful Christmas gift and are part of my Christmas baking tradition.

- Date Nut Spice Bread

DATE NUT SPICE BREAD


2 c coarsely chopped dates
1/3 c Cointreau or Triple Sec
1/4 c unsalted butter, at room temperature
¾ c brown sugar, lightly packed
1 extra large egg
1 tsp vanilla extract
1 T grated orange zest
2 c all purpose flour
2 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
¼ tsp ground cloves
1 tsp kosher salt
¾ c freshly squeezed orange juice
¾ c coarsely chopped pecans

Orange Cream Cheese Spread:

6 oz cream cheese, at room temperature
1/3 c white sugar
1 T grated orange zest

Preheat oven to 350º. Spray a regular size (8 ½ x 4 ½ x 2 ½ inch) loaf pan with Pam. Line the bottom and sides with parchment paper.

Combine the dates and Cointreau in a small bowl and set aside for 30 minutes. Stir occasionally.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar together on medium speed for 1 minute. Scrape down the bowl. With the mixer on low, add the egg, vanilla and orange zest. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. With the mixer still on low, add the flour mixture alternately with the orange juice to the creamed mixture, beating only until combined. By hand stir in the dates with their liquid, and the pecans.

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.

Meanwhile in the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, sugar and orange rind on medium speed until just combined.

Slice the bread and serve with the orange cream cheese on the side for spreading.

- Blueberry Scones

BLUEBERRY SCONES

Makes 8

10 T butter, frozen whole
1½ c fresh blueberries
½ c milk
½ c sour cream
2 c flour, plus additional for work surface
½ c white sugar plus 1 T for sprinkling
2 tsp baking powder
¼ tsp baking soda
½ tsp table salt
1 tsp grated lemon zest

Adjust oven rack to middle position and heat oven to 425º. Grate butter on large holes of box grater until you have 8 T. Place grated butter in freezer until needed. Melt remaining 2 T of butter and set aside. Place blueberries in freezer until needed.

Whisk together milk and sour cream in medium bowl; refrigerate until needed. Whisk flour, ½ c sugar, baking powder, baking soda, salt and lemon zest in medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated.

Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.

Roll dough into approximate 12 inch square. Fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4 inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.

Transfer dough to floured work surface and roll into approximate 12 inch square again. Sprinkle blueberries evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam side down and press log into 12 x 4 inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment lined baking sheet.

Brush tops with melted butter and sprinkle with remaining 1 T sugar. Bake until tops and bottoms are golden, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.

Notes:

1) Although this sounds complicated it is soooo easy and I can’t believe I never thought of making them this way before finding this recipe.