Fun Things | Baking Cookies

So, I'm not really a big baker. I think it's fun, and am happy to do it now and then, but am certainly not the type of person who is scrolling through recipes, always on the lookout for an epic new cake to build, or icing design to try. 

But, baking is really fun! I sort of forgot how much I enjoy it - in small doses. When we offered to bring dessert to a friend's house for dinner, it presented the perfect opportunity to explore and experiment with baking.

We found this recipe for Blueberry Cream Cheese Cookies with Lemon Glaze, and went on a shopping trip for ingredients. We even picked up a hand mixer/egg beater...so perhaps more baking is in our future?

Read on for a review and some photos of our experiment:

 The recipe had us whip up a delicious dough that was a little dry, but worked well for packing the blueberries into each cookie. We switched up tactics, so sometimes it was like a little pie with the dough folded around some blueberries in the center. Other times, it was blue berries smooshed in on top. They were all delicious, no favourites.

 We weren't sure how much space to leave between the raw cookies, as some cookies have expanded quite a bit in my past baking endeavours (read: the oven timer goes off and I'm greeted by a cookie the size and shape of a baking tray). Turns out these babies didn't expand much at all, maybe 2%? So not much space needed, for future reference.

 At first we thought we'd have to MacGyver a wire rack out of paper towel rolls and punctured tin foil (just a crazy idea that thankfully we didn't have to execute). Instead, a quick peek in our oven yielded a perfectly suitable wire rack. Hooray!

We had a lot of icing and blueberries leftover, so we mixed them all together and ate the outcome with a spoon. I call it 'Glazed Blueberry Delight'...

The final product was delicious! The glaze/icing was the perfect mix of lemony-sugary-vanilla and drizzled nicely, not too thick at all. The cookies had an almost muffin flavour, and weren't to crispy or crumbly but more of a cake. The only caution from this baking adventure is the texture/state of cookies after a day or two. We stored ours in the cupboard which, in all fairness, can get quite warm. The cookies were sort of sticky and moist, and were really more like scones or muffins than cookies. Still utterly delicious, and I highly recommend this recipe!