from the kitchen of Chef Marissa DioGuardi
Yields 24
Amount | Unit | Ingredients |
4 | oz | Cream cheese |
8 | Tbsp | Butter |
3/4 | cup | Sugar |
1/4 | tsp | Salt |
1 | cup | Flour |
1 | cup | Fresh blueberries |
1 | Lemon, zested and juiced | |
2 | cups | Powdered sugar |
- Preheat oven to 350 degrees F.
- In a mixing bowl, blend cream cheese, butter, and sugar until fully combined.
- Add the salt and flour to the cream cheese mixture and stir until fully combined.
- Add the blueberries.
- 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.
- Using a small cookie scoop, place the cookie batter on a parchment-lined baking sheet.
- Using your fingers, press down on the dough balls to help form cookies.
- Bake 12-15 minutes or until cookies turn golden brown on the bottom.
- Place cookies on a cooling rack and let rest for at least 5 minutes
- Meanwhile, combine the lemon juice, zest, and powdered sugar in a medium bowl. Set aside.
- Drizzle cooled cookies with lemon glaze.
| Chef Marissa DioGuardi |