This recipe makes 21 large or 34 small cookies, depending on the amount of dough used. Stir the leftover berry puree (used to tint the icing) into your morning yogurt or oatmeal.
- Total Time:
- Yield: Makes 21 large or 34 small
- 3/4 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon coarse salt
- 6 tablespoons unsalted butter, room temperature
- 1/2 cup plus 1 tablespoon granulated sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1/3 cup buttermilk
- 3/4 cup fresh berries, such as raspberries, blueberries, or blackberries
- 2 cups confectioners' sugar
- 1 tablespoon plus 1 teaspoon honey
- 1 teaspoon fresh lemon juice
- 1 1/2 teaspoons unsweetened cocoa powder
Preheat oven to 350 degrees. Whisk together flours, baking soda, and salt in a bowl. In another bowl, beat butter on medium speed until smooth, about 2 minutes. Add 1/2 cup granulated sugar and beat until light and fluffy, about 3 minutes. Beat in egg and vanilla. Add flour mixture in 3 batches, alternating with 2 additions of buttermilk, beating until just combined (do not overmix). Refrigerate dough until firm, about 1 hour.
Roll 1- or 1 1/2-tablespoon pieces of dough into balls; place 2 inches apart on parchment-lined baking sheets. Bake until bottoms turn golden, rotating sheets halfway through, about 10 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored at room temperature up to 1 day.
Cook berries and remaining 1 tablespoon granulated sugar in a small saucepan over medium-high heat, stirring and crushing berries until soft and juices have been released. Pass mixture through a fine sieve into a bowl, pressing on solids to extract as much liquid as possible, and let cool completely.
Whisk together confectioners' sugar, honey, lemon juice, and 2 tablespoons water in a small bowl. Transfer half of icing to another bowl, and whisk in 1 teaspoon more water. Divide remaining portion in half again, and stir 1/2 teaspoon berry puree into one part, and cocoa powder and 3/4 teaspoon water into other. Spread white icing on half of each cookieâ??s flat side and fruit or chocolate icing on other half. Let set 30 minutes before serving.