Two Great Blueberry Treats

O.M.G.! That’s what I would say if I were a teen again, after biting into these soft, blueberry-laden cookies. Who needs melted chocolate when you have juicy blueberries? Well…maybe I went too far saying that, but they are delicious none-the-less.
Chewy Oatmeal-Blueberry Cookies

Did you know that the  FDA has concluded that frozen fruits and vegetables are just as healthy as fresh and may even retain their nutritional value longer?

1/4 c. butter or margarine, softened
1/4 c. vegetable oil
1/2 c. sugar
1/2 c. packed brown sugar
1  egg
1 t. vanilla
1 c. flour
1 1/2 c. oats (old-fashioned or quick-cooking)
1 t. baking soda
1/4 t. salt
1 1/2 c. (or so) fresh blueberries

Preheat the oven to 350°F. In a large bowl beat the butter, oil and brown sugar until creamy; beat in the egg and vanilla. Add the flour, oats, baking soda and salt and stir until almost combined; add the blueberries and stir just until blended. Drop large blobs on an ungreased baking sheet and bake for about 15 minutes, until set around the edges but still soft in the middle. Transfer to a wire rack to cool.



Blueberry Rugelach

Rugelach is a traditional Jewish food that is eaten any time of year, including, but not limited to Shabbat. Rugelach is enjoyed with any number of ingredients, as well as without dairy product, making it kosher. The cream cheese dough, as given below, is an American addition and these little sweet pastries can be filled with raisins, nuts, chocolate or any fruit preserve.

1 c. butter or margarine, at room temperature
1 8-oz. package cream cheese, at room temperature
2 T. sugar, plus more for sprinkling
2 1/2 c. flour
1/4 t. salt
3/4 c. finely chopped pecans
1 t. cinnamon
1 c. blueberry jam or preserves (I used home made)
1 egg white, beaten

Beat the butter, cream cheese and 2 T. sugar at high speed until fluffy. Mix in the flour and salt at low speed. Place the dough on a lightly floured surface; divide into 6 equal portions. Shape into balls, wrap in plastic wrap or wax paper and refrigerate for 30 at least minutes.
Position a rack in the center of the oven and preheat to 350°F. Line a large cookie sheet with parchment or waxed paper. On a lightly floured surface, unwrap a piece of dough and roll out to an 8-inch round. You may need to add a little more flour to the dough and work it a bit with your hands to get it to the right consistency to roll out.  Spread 2 T. jam over the surface, leaving a 1/2-inch border. Cut the dough into 8 pie-slice-like triangles. Sprinkle 2 heaping tablespoons of the pecans on top and then roll up each triangle from the outside in; bend slightly into a crescent shape. Place 1 inch apart on the prepared baking sheet. Repeat with more of the dough and walnut mixture until the sheet is full. Brush with the egg white and sprinkle with sugar. Bake until golden, about 22 minutes. Transfer the cookies to a rack to cool completely. Repeat with the remaining dough.

Want something with a kick to dip the Rugelachs in? Try:

Blueberry-Pepper Jam: In a medium bowl mash 3/4 cup of the blueberries with a potato masher or fork. Stir in remaining 1/4 cup blueberries, the 1 teaspoon sage, and the 1/2 teaspoon pepper. Cover and chill until ready to serve.