The perfect end to Shabbos doesn’t have to be anything too heavy, but I do love a good pastry and coffee as the sky turns colors. These dense blueberry cookie bars, with its white chocolate glaze, are my type of perfect finish. I love them cold from the fridge, but feel free to serve them at room temperature as well.

Yields 16–18 bars

• 1 cup blueberries
• 2 Tbsp freshly squeezed lemon juice
• ½ cup sugar
• ⅔ cup oil
• 1 egg
• 2 tsp vanilla extract
• 2½ cups flour
• ½ tsp cinnamon
• ½ tsp salt
• 1 tsp baking powder

White Chocolate Glaze

• 1 cup confectioners’ sugar
• 1 tsp vanilla extract
• 2 tsp lemon juice
• 3 Tbsp white chocolate chips, melted
• 1 Tbsp boiling water

Preheat oven to 350°F (175°C). Line an 8x8-inch (20x20-cm) pan with parchment paper.

Combine blueberries and lemon juice in a bowl and set aside.

In a separate bowl, add the sugar, oil, egg, and vanilla. Mix until a uniform mixture is formed. Add the flour, cinnamon, salt, baking powder, and blueberry mixture. Mix until the mixture is combined and the blueberries are evenly dispersed.

Press the cookie dough into the prepared pan and bake for 20–22 minutes.

While the cookies are baking, prepare the glaze. Combine sugar, vanilla, lemon juice, and chocolate and mix. Add in the boiling water. This will help integrate the chocolate and form a smooth glaze.

When the cookies are done, let them rest for 5–10 minutes before spreading the glaze over the top. Bake for another 15 minutes before placing them in the fridge. Once they’re completely cool, cut into bars.