Sunday Paper Recommends: Week of April 10, 2022
At The Sunday Paper, we want to inspire you to gather at your table—virtually or with friends and family—and open your heart and mind to conversations that will move the needle. After all, the dinner table is where we connect on topics and map out the changes we can all make that’ll really move the needle.
This week, to encourage your conversations, we recommend checking out the following:
To Make:
These Blueberry Muffin Cookies fall somewhere between an indulgent treat and breakfast staple—and we cannot get enough.
To Follow:
These Blueberry Muffin Cookies fall somewhere between an indulgent treat and breakfast staple—and we cannot get enough.
To Follow:
We have admiration and respect for Ukrainian journalist and Kyiv Independent reporter Anastasia LaPatina, who is keeping the world informed about her home country Ukraine.
To Watch:
Starstruck is a delightfully fun, funny, and lighthearted comedy about love and connection—and exactly what we all need right now for a little levity.
Tish’s Treats Blueberry Muffin Cookies
Preheat the oven to 375 degrees.
In a large mixing bowl, cream the butter, white sugar, and brown sugar together using a hand/electric mixer on medium speed until the mixture is smooth.
Lightly hand-mash the blueberries and add them to the butter mixture. Mix on medium speed until the blueberries are fully blended and the dough becomes pale blue in color. Some blue- berry pieces will be intact.
Add the eggs, vanilla, salt, and baking soda to the mixture. Mix on medium speed only until the ingredients are incorporated and smooth.
Add the flour. Mix on low speed until flour is no longer loose, then on medium speed until the flour is fully incorporated.
Line a cookie sheet with parchment paper. Using a medium-sized cookie scooper, scoop the cookie dough (approximately 2 table- spoons each) onto the cookie sheet, placing the scoops at least 2 inches apart.
Bake for 12 to 15 minutes, until the edges are browned and set.
Slide the parchment paper with cookies off the cookie sheet and directly onto the counter for cooling. (If not using parchment paper, let the cookies sit for 1 minute and then remove them to cool on the counter or a wire rack.) Sprinkle sanding sugar on top of the cookies.
Serve immediately and let all remaining cookies fully cool on the counter for at least 30 minutes before packaging into an airtight container. Packaging too soon will cause the cookies to soften and stick together.
Printed with permission from It's Not Just Cookies
