Oh my heck. This cookie contest for The Girl Scouts of Western Washington is going to be the death of me. Because I am going to eat myself to death. Can you die from eating yourself to death? I am guessing yes.
Today, I tackled by box of Savannah Smiles. A delicious, buttery lemon cookie. I have a recipe for Blueberry Buckle that I just love, and since the pairing of blueberries and lemon is second only to the pairing of peanut butter and chocolate, I thought I would incorporate some lemony goodness into it.
Have you ever tried Blueberry Buckle? It is basically a hokey name for a blueberry coffee cake topped with streusel. I took mine, and added some subtle lemon flavors to the batter and then made a crumbly, buttery, and sweet streusel for the top using Savannah Smiles cookies. I then covered the entire thing with an amazing lemony glaze.
It was to.die.for.
Remember, Girl Scout cookies go on sale March 1st. Go out, get a box of Savannah Smiles, try out this recipe, take it in to your co-workers, and then sit back and bask in the glory while they tell you what a culinary genius you are.
3/4 cups granulated sugar
1/4 cup room temperature butter
1/2 cup + 2 Tablespoons of milk, half and half, or cream
the zest of one lemon
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups of fresh (or frozen, thawed, and drained) blueberries
12 Savannah Smiles cookies, crushed
1/4 cups butter, room temperature
1/2 cup flour
1/4 cup granulated sugar
Juice of half a lemon
Approx 1 cup powdered sugar
Preheat the oven to 350°. Grease an 8×8 or 9×9 baking dish and line it with a foil or parchment paper sling.
Cream together sugar, butter, and egg. Add cream (or milk) and lemon zest and mix until smooth. Add flour, baking powder, and salt and mix until just combined.
Fold in the blueberries carefully, by hand.
Spread batter evenly in the baking dish.
Crush the Savannah Smiles in a ziplock bag with a rolling pin. You don’t want them too big or too fine. The biggest pieces should be about the size of a pea.
To make the streusel, mix the Savannah Smiles crumble with the butter, flour, and sugar using your clean hands. You want a crumbly consistency.
Sprinkle the streusel mixture over top of the batter in your pan. Bake for 25-35 minutes, until a toothpick inserted into the center comes out clean.
While baking, make your lemon glaze. Mix the lemon juice with powdered sugar until you have a nice drizzling consistency. Drizzle over the warm cake after removing it from the oven.
Let cool for a while, and serve warm or cold.