Perfect snack on a summer night with friends & family!
This cookie had been such a hit with my family. Right off the bat, I think they were all eaten within an hour of putting them out while on our family vacation. My daughter's friend is the one who brought them and shared her recipe. From there I made some adjustments to make them burst with more blueberry flavor!
Abby's Blueberry Cookies
Ingredients
Makes 24 Cookies
Dough:
3 cups (475g) flour
2 tsp cornstarch
½ tsp salt
1 ½ tsp baking powder
1 cup (225g) butter, soft
1 cup (200g) sugar
2 eggs
2 tsp vanilla extract
5 oz white chocolate chips
½ cup fresh blueberries
Filling:
4 oz cream cheese
1 Tbsp confectioner sugar
1 tsp vanilla extract
3 - 4 Tbsp blueberry jam
Directions
Prepare the Dough:
In a small bowl, mix the flour, cornstarch, salt, and baking powder.
In a stand mixer fitted with the paddle, cream the butter with the sugar on high speed until light and fluffy, about 2 minutes.
Add the eggs, one at a time, and the vanilla extract. Reduce the speed to low and add the dry ingredients.
Fold in the white chocolate chips, then the fresh blueberries. Try not to smash them!
The dough will be very thick. Roll into 1-inch thick logs and refrigerate for at least one hour.
Prepare the filling:
Mix all the cream cheese, confectioner sugar, and vanilla extract in a small bowl. Set aside.
Cut slices from the logs. You should have an even number of slices as you will use 2 per cookie.
Fill the center of the slices with the cream cheese filling. Add a small dollop of blueberry jam. Cover with another thin slice of dough. You may now either roll the cookie into a ball or just press the sides to enclose the filling. This part is very messy!!!
Place on a sheet pan and place in the freezer for at least one hour.
Bake at 350F for about 15 minutes.
Note:
You can make the cookies ahead of time and freeze them. Once the cookie balls are frozen on the sheet pan, you can transfer them to a Zip-Loc bag for easier storage.
Bake straight out of the freezer.
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