Thursday, November 30, 2017

Blueberry Cheesecake Cookies

Hello my dear friends!  How long has it been?  TOO  long!

I am glad to be back with you, after all, it IS the most wonderful time of the year!  Right?  I am ready for holiday cheer, holiday feelings, holiday food, and everything else!  I truly find it odd, how busy things have been yet, at the beginning of such a busy time, I get to make time to share some cookies with you!

If you have been following me awhile you know I have a "Just Say NO To Brown Cookie Trays" campaign.  Well, maybe not a campaign but, I feel strongly about it.  You know the ones, don't act like you have never received them!  Hard cookies, difficult to differentiate one "flavor" from another, and not even sure what is in them.  Yes, those cookie trays.  I actually came up with these cookies, because I sell Scentsy as well.  This Blueberry Cheesecake Scent Bar came out and I was like, "oh maaaaan, I need to make that edible"!  I did!  This recipe was adapted from Get In My Belly.

This recipe makes between 18-24 cookies.  I will without a doubt double it when I make it again.  This will be on my cookie trays, and I hope they will be on yours!  My grandson helped me with these today, and he also is in the YouTube video that will accompany it!

Here is what you will need:

1/4 cup softened cream cheese
1/2 cup butter
1 cup sugar
1 egg
1 tsp vanilla extract
1 1/4 cups all purpose flower
1 tsp baking soda
2 tsp cornstarch
pinch of salt
frozen or fresh blueberries

white chocolate
vegetable oil

Preheat your oven to 350 degrees F. Using a stand or hand mixer, combine cream cheese and butter.  When it is combined add in sugar and again, mix until all ingredients are combined.  Add egg, vanilla flour, baking soda, and cornstarch.  Mix until ingredients are just combined.

Refrigerate your dough for 1 hr.  I did 30 minutes and it worked fine but if you double the batch, go for 1 hr.  You can chill it up to overnight if you like.

Place balls of dough or use a cookie scoop.  Bake for 10 minutes.  Dough will spread, but if for some reason yours does not, just give it a little smoosh with your hand.  I used frozen blueberries I had let sit out for 10 minutes, but fresh will be awesome as well!  Place 4 or 5 blueberries on the top of each cookie, slightly pressing them in.  Let sit for 15 minutes.

You can enjoy as is, or you can drizzle with some melted white chocolate.  Use about 1/2 cup of white chocolate chips, melt in 30 second increments in the microwave.  Add a cap full of vegetable oil to it to make it a bit more liquid and drizzle-able!  Drizzle and let the chocolate set before serving!

I hope you enjoy these little heavenly cookies!  I think using strawberries, raspberries, etc would be awesome as well!!


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