Blueberry Bake-Off 1st Place WinnerKaren Laub
Blueberry Bake-Off 1st Place Winner
Dough:
2 ½ cup flour
½ tsp salt
¼ cup granulated white sugar
1 cup cold unsalted butter, cut into pieces
8 oz cold cream cheese, cut into pieces
Filling:
Blueberry Jam (Karen used her homemade jam with Terhune Orchards berries!)
Topping:
1 Large egg
1 Tbs water
¼ cup finely chopped salted pistachios
Directions:
Dough: Pulse briefly flour, sugar and salt in a large food processor. Next distribute evenly the butter and cream cheese pieces on top of flour mixture. Pulse until the dough begins to come together in large clumps. On a lightly floured surface, divide the dough into 4 equal parts and knead each until smooth. Shape each into a flat 6x3-inch rectangle and wrap in plastic wrap. Refrigerate until well chilled, about an hour (dough may be refrigerated for up to 3 days or frozen for 1 month before proceeding with the recipe.)
Shape and fill the cookie: Working with one piece of dough at a time, roll the dough on a piece of lightly floured plastic wrap into a rectangle slightly larger than 5x13 inched (if refrigerated overnight, let sit at room temperature until pliable enough to roll). Put with more flour as needed. Using a sharp knife, trim the ragged edges to make a 5x13-in rectangle. Position the dough with one long edge facing you. Using a metal spatula (offset is best), spread evenly with 1 ½ Tbs of the jam. Using the plastic wrap as an aid, roll up the dough jellyroll-style, beginning with one long side. Wrap in plastic and refrigerate until firm, at least 1 hour. Repeat with remaining dough and jam. (The logs can be wrapped and frozen for up to a month. Thaw overnight in the refrigerator before proceeding).
Top and bake the cookies: Position racks in the top and bottom thirds of the oven and heat to 350 degrees. Line two cookie sheets with parchment or nonstick liners. In a small bowl, mix the egg and water with a fork until blended. Unwrap one roll and set on a cutting board. Using a serrated knife and ruler, cut the roll into 1 ¼ - inch wide pieces. Arrange the cookies seam side down 1 inch apart on the cookie sheets. Repeat with the remaining rolls. Lightly brush the tops with egg mixture (you won’t need it all) and sprinkle with the chopped pistachios. Bake until golden brown, 28-30 minutes, swapping the cookie sheet’s positions about halfway though. Let cool on the sheet for about 20 minutes. Transfer to a rack to let cool completely.