A gourmet stuffed cookie featuring a zesty lemon and blueberry dough with a hidden, creamy cheesecake center.
For the Filling:
4 oz cream cheese, softened
1/4 cup powdered sugar
1/2 tsp vanilla extract
For the Cookie Dough:
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 tbsp lemon zest
1 tbsp lemon juice
1 3/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 cup fresh blueberries
1.In a small bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
2.Drop teaspoon-sized dollops onto a parchment-lined plate and freeze for at least 30 minutes.
3.In a large bowl, cream together butter and sugar until light and fluffy.
4.Mix in the egg, lemon zest, and lemon juice.
5.Slowly stir in the flour, baking soda, and salt until just combined.
6.Gently fold in the blueberries by hand to avoid staining the dough.
7.Scoop about 1.5 tablespoons of dough, flatten it, place a frozen cream cheese ball in the center, and wrap the dough around it to seal.
8.Bake at 350°F (175°C) for 10-12 minutes until the edges are set. Let cool completely.
Keep the cream cheese balls frozen until the very moment you wrap them.
If using frozen berries, do not thaw them first.
Store these cookies in the fridge due to the cream cheese content.