Happy Sunday! At the end of my second week of job searching, I’ll be honest with you, I needed something to cheer me up. After applying to over forty jobs and spending hours whoring my resume across Hoboken and parts of Manhattan, it’s hard not to get frustrated. So, what do you do when life’s “adult” problems have you in a ninja chokehold?
Bake these cookies. I found this recipe on Foodgawker and had to make them immediately. They were delicious — pillowy and moist, with a strong lemon flavor, which the oohhh-soooo good cream cheese filling complemented perfectly. I’ll definitely be making these again!
P.S: try them warm — heavenly!
Lemon Blueberry Cookies with Cream Cheese Filling
Recipe adapted from Hot Polka Dot
1 cup (4 sticks) butter, at room temperature
3/4 cup granulated sugar
zest of one lemon
1/2 tablespoon lemon extract
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup fresh blueberries
4 ounces cream cheese, cut into small (1/2 inch) squares
Beat your butter and sugar together until fluffy.
Add in lemon juice, lemon extract, lemon zest, vanilla extract, and eggs and combine thoroughly.
In a separate bowl, combine remaining dry ingredients. Add this to the butter mixture, blending until just combined.
Fold in your blueberries; be gentle, so as to not break them apart. Although, are streaks of purple really such a bad thing?
Pop your dough in the fridge for at least fifteen minutes, or until you’re able to manipulate it easily.
Roll your dough into balls (you’ll have to experiment with size, depending on the size of your cream cheese squares).
Make a well in the center, fill with a cream cheese square, then re-mold into a ball.
Bake for 10 -12 minutes at 350 degrees.