If you’ve been following me for a while you may remember when I made these awesome cookies before. I did something different this time. I used dehydrated blueberries. Look how pretty! And of course, they’re still delicious whether you use dehydrated, fresh or frozen blueberries. If you went berry picking this summer, here’s a great recipe to try.
A delicious soft cookie with a subtle taste of lemon.
YIELD: 18 COOKIES
• 6 Tablespoons salted butter, softened
• 2 ½ ounces cream cheese, softened (use markings on side of package for easy measuring)
• ½ rounded cup granulated sugar
• 1 Egg
• ½ Teaspoon vanilla extract
• ½ Teaspoon lemon extract
• 1 ½ Teaspoons lemon juice
• 1 Teaspoon lemon zest
• ¼ Teaspoon salt
• 1 cup + 1 TBSP all-purpose flour
• ½ cup white chocolate chips
• ½ cup dehydrated, fresh or frozen blueberries (Craisins or raspberries are fantastic too!)
Use a stoneware baking sheet if you have one. Otherwise, line two baking sheets or a half baking sheet with parchment paper or silicone sheets, and set aside.
Beat cream cheese and butter until fluffy. Add sugar and beat about 2 min.
Add egg, lemon zest, salt, lemon juice, both extracts, and beat well.
Add flour and beat on low speed until just incorporated.
Fold in white chocolate until combined. Add frozen blueberries, which will be partially thawed by now. (NOTE: If you prefer the cookies to be swirled, don’t be so gentle with them. (I wanted them left whole).
Preheat oven now to 350*
Using a medium cookie dough scoop or two tablespoons place cookie dough balls on prepared baking sheets. I left them in a rounded mound because it was near impossible to shape them. They will flatten and take on a cookie shape as they bake. Bake cookies for about 15 minutes or until tops are firm.
Cool in pan for 2 -3 min then place on cooling racks.
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By Tika for CHEW WANNA EAT? © 2016