Cream Cheese Cookies with Blueberries and Lime Glaze
For cream cheese lovers, these tangy cookies pack a double dose—in the cookie dough and in the puckery lime glaze. Dried blueberries add sweetness and chew. Cooking the cream cheese before adding it to the dough eliminates some of the moisture that could otherwise make these cookies too soft. If your blueberries are too dry, plump them in hot water for five minutes, then dry them well before adding to the dough.
“I snagged this dessert from my Scandinavian grandmother,” says Mehmet Gürs. “She used a wood-burning oven, a cast-iron skillet and fresh island berries.” Use additional raspberries when figs are not in season.
Daniel Orr loved the blondies his mother, Mary Lu Orr, baked when he was growing up in Columbus, Indiana. “She was always taking fun recipes and trying to make them healthy,” he recalls. Here, inspired by her, Orr folds in nutritious nuts and dried fruit along with sweet white-chocolate chips.
Kate Krader has been making these fudgy, sweet-salty brownies since she was 10 years old. As a kid she used regular table salt; now she recommends a flaky sea salt like Maldon, because the flavor is less harsh and it melts so nicely into the batter, accentuating the chocolaty sweetness.
These chewy, nutty, white-chocolate-dipped sweets are a little bit granola bar, a little bit trail mix. Pastry chef Luis Villavelazquez wanted to put his own imprint on the portable snacks, so he added a twist: a good dose of spicy black pepper.