Blueberry Cheesecake Cookies with Lemon Glaze

Perfect, creamy short bites of bush cheesecake like heaven drizzled with a sexy yellow supply. These cookies are relaxed to variety and sure to satisfy!  



Ahhh outflow is in the air.

Honourable kidding, it has been raining here righteous most every day for what seems suchlike a month! I am so overjealous of the grouping that already soul their gardens planted, and are enjoy evening exterior with a render of wine.

Meanwhile, I am over here in jeans, and a hoodie, boozing coffee and cooling my rear off!
Locomote UP Season!!

My longanimity is act spindly.
Of bed, the upcoming move has me pretty fancy.

Compartment, let's rewind a bit shall we?
If you mention backward to the lastly reading I talked about the move, I told you that we had squatters in our refuge.

Ya so they took their fresh instance running out, and the lead is that, instead of running inalterable Weekday and Weekday, we are running this hebdomad.

Luckily Kevin can screw few time off from win, so we score the close 4 days to get that localise unsoiled, don't smooth get me started on what a mess they remaining, and comfortably propose in.

INGREDIENTS:

  • 4 ounces cream cheese, softened 
  • 8 tablespoons butter, room temperature 
  • 3/4 cup sugar
  • 1/4 teaspoon salt 
  • 1 cup flour 
  • 1/2 cup blueberries (can use frozen, thawed berries) * see Cook's notes 
  • 1 lemon, zested and juiced 
  • 1 1/2 cup to 2 cups powdered sugar (to get the glaze to your desired consistency)

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F.
  2. In a mixing bowl, blend cream cheese, butter, and sugar until fully combined.
  3. Add the flour to cream cheese mixture and stir until fully combined. 
  4. Add the blueberries. *see Cook's notes 
  5. Once the cheesecake batter is fully mixed, cover with plastic wrap and chill in the refrigerator for 30 minutes, or until batter is firm to touch.
  6. Using a small cookie scoop, place cookie batter on a parchment-lined baking sheet.
  7. Using your fingers, press down on the dough balls to help form cookies. 
  8. Bake 12-15 minutes or until cookies turn golden brown on the bottom.
  9. Place cookies on a cooling rack and rest for at least 5 minutes. 
  10. Meanwhile, combine the lemon juice, zest, and powdered sugar in a medium bowl. Set aside.
  11. Drizzle cooled cookies with lemon glaze.


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