In my very first post, I expressed my love for Schmackary’s–a New York cookie shop that I absolutely fell in love with shortly after moving to the city. However, it wasn’t the only cookie place I became obsessed with. During a playwrights meeting at the theater, a few of the members were discussing their favorite cookies and they all agreed on one place: Momofuku Milk Bar. After hearing them describe the cookies–with flavors like blueberries and cream and cornflakes and marshmallow–I knew I had to give the place a try. So I headed out to the location on 56th street, passed the door with the peach on it a few too many times, and finally picked up a pair of cookies to try. They barely made the trek home to 10th Ave.
Milk Bar isn’t just known for its cookies though. There are plenty of cakes and pies on the menu that all look absolutely delicious, not to forget the fact that they have cereal milk ice cream. It’s unique and I really liked the fact that whatever I’d find there was different from what I could get elsewhere.
Now that that’s out of the way, let’s talk about these Raspberry and Cream Shortbread Cookies and how they’re connected to my discovery of Milk Bar. Two words: Milk Crumbs. That’s right. Milk Crumbs are pretty much a staple on the Milk Bar menu. They’ve found their way into just about all of Christina Tosi’s cake recipes as well as a couple of the cookies. They’re crumbly and milky, and somehow manage to bring a level of creaminess to these cookies that the white chocolate alone cannot. Even better, the recipe for these Milk Crumbs is on the internet and readily available for anyone to use!
Combine the Milk Crumbs with a bag of freeze-dried raspberries (I buy the Market Pantry brand raspberries from Target and use the whole bag in one batch of these guys), and you get a buttery, creamy, sweet, and tart cookie that just about melts in your mouth. I made these for my nephew’s Christening last year and my uncle promptly asked where I bought them. They look so simple and unassuming, but they taste so good!
Even those who hate raspberries have found it hard to stay away from these cookies. Plus, when you mix the freeze-dried raspberries into the dough, it comes up with the most incredible shade of pink!
The flavors in these really pack a punch and combine seamlessly with the textures for an all-around Cookie Heaven experience.
| Cook Time | 22-27 minutes |
| Servings |
cookies
|
- 3/4 cup instant nonfat dry milk
- 1/4 cup flour
- 2 Tbsp corn starch
- 2 Tbsp granulated sugar
- 1/2 tsp salt
- 4 Tbsp butter melted
- 3 ounces white chocolate melted
Ingredients
Christina Tosi's Milk Crumbs
|
|
- Make the milk crumbs: Heat the oven to 250°F. In a medium bowl, whisk together 1/2 cup of the dry milk with the flour, corn starch, sugar, and salt. With a spatula, stir in the butter until small clumps start to form. Spread the mixture on a parchment lined baking sheet and bake 20 minutes until sandy. Cool. Return the crumbs to a bowl, stir in the other 1/4 cup of dry milk and pour the white chocolate into the crumbs, mixing until evenly coated. Set aside.
- In the bowl of a stand mixer, with a hand mixer, or by hand, cream together the butter and sugar until light and fluffy--about 3-5 minutes. Add in the vanilla extract and mix until fully incorporated. Add in the flour 1/2 at a time until the dough begins to come together. Mix in the milk crumbs, white chocolate chips, and freeze-dried raspberries until the raspberries break up a bit and turn the dough pink.
- Split the dough in half. Using your hands, knead the dough into a ball and flatten into a disc. Wrap in plastic wrap and refrigerate for an hour. Repeat with the second half of the dough.
- Preheat the oven to 300°F and line a baking sheet or two with parchment paper.
- Roll your dough out until it is just under 1/2" thick (the white chocolate chips will usually stop you from going much thinner). Cut into whatever shape you'd like and place the cutouts on the lined baking sheet. With a fork, poke a few holes into the cookies to dock them.
- Bake 22-27 minutes--until the bottoms are golden brown and the edges of the shortbread start to show a bit of color. Remove from the oven and transfer to a cooling rack.
The recipe for the milk crumbs can be found here. The recipe as written makes about 1 3/4 cup. You can easily cut the quantities in half and just toss the whole thing into this dough or make the full recipe and keep the extra 3/4 to use later in the week.
I’m always looking for new shortbread recipes as I have a niece that’s allergic to eggs, thank you for the raspberry powder idea! I think the weight conversion for the flour is a typo. A cup of AP flour is about 120 grams, so 450 grams would be closer to 3 3/4 cups.
Hi Kristi! The way the freeze dried raspberries break up definitely gives these cookies the flavor and color you want without adding any moisture to the dough. It was a winner with all of my taste testers! Thank you for catching the conversion typo. I’ve adjusted it in the recipe above and I hope you and your niece like how they turn out if you give them a go :).