Lemon Blueberry Cream Cheese Cookies

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Last night we got together with friends for some good food and fellowship and then back to our place for coffee and dessert. My husband is a great cook – he’s the one who actually whipped these puppies up. They were so yummy, albeit out of season. I think you could justify eating them for breakfast, because they’re somewhat muffin-y (ahem…I may or may not have this morning). Thought I would share:

Lemon Blueberry Cream Cheese Cookies
Makes about 2 dozen larger cookies

1 Cup unsalted butter, room temp
1 Cup granulated sugar
Zest of 1 lemon
3 tbsp lemon juice
2 eggs
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
3 Cups flour
1 Cup blueberries
1/2 of an 8oz package of cream cheese, cut into 1 tsp cubes

In a large bowl with and electric mixer, cream together the butter and sugar until it’s light and fluffy. Blend in the lemon zest, juice, and eggs – scrape the sides of the bowl as you go.

In a separate bowl, mix the the baking soda, baking powder, salt and flour. Add dry ingredients to the wet ingredients until just incorporated. Fold in the blueberries. Refrigerate the dough for about 15-20 min to make it easier to work with. (You can prepare up to this point the day before, or several hours beforehand).

Meanwhile, pre-heat the oven to 350 degrees and line 2 baking sheets with parchment paper. When you’re ready to pull your dough out roll each cookie into a ball, flatten it slightly, and place about 1 tsp of cream cheese into the center. Then form the dough back around it to create a ball again. Bake for about 10-14 min until the edges brown slightly. Transfer to a cooling rack and enjoy!

The original recipe is from Lindsey

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Result: As I said, these cookies were very yummy. However, we all agreed that the cookies could stand alone without the cream cheese filling. So if you want to just have a delicious, tender crumb lemon cookie without the added calories, I’d say go for it. I bet you could also cut the sugar in half (or use a sweetener alternative) and still have them come out beautifully. Wait until summertime if you must, but I’d recommend eating these anytime!

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