Lemon Blueberry Cheesecake Cookies

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

1. Preheat oven to 350 degrees F.
2. In a mixing bowl, blend cream cheese, butter, and sugar until fully combined.
3. Add the salt and flour to the cream cheese mixture and stir until fully combined.
4. Add the blueberries.
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 the 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 let 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.

Chef Marissa DioGuardi