- 4 oz Cream Cheese
- 1/2 cup (1 stick) Butter unsalted
- 1/2 cup (99 g) Sugar white
- 1 tsp Lemon zest
- 1-1/4 cup (150 g) All purpose flour
- 1/2 cup Blueberries dried sweetened
- 1/4 cup Blueberry jam
- Sprinkle on top when cooled Powdered sugar
It is February, and it is frigid outside. So I always think of blueberries as a winter kind of fruit. They aren’t, but dark blue reminds me of cold. Anyway, the blueberry is just full of nutritious components. If you would like to find out more about what the blueberry does and protects you from, here is a great article by MedicalNewsToday – Everything you need to know about blueberries.
So, I didn’t want just a jam-filled cookie, so I thought, why not just add dried blueberries to the cookie and really make it a blueberry, blueberry jam-filled cookie. I do like dried blueberries since they do not make the cookie blue in color. Also, dried blueberries are not that big that they overwhelmed the cookie.
It is always a hunt to try and find the perfect jam for my cookies, and this Bonne Maman brand is quite good. I also try to find jams that you can buy in a grocery store. Not a homemade down the street at a small boutique kind that not everyone can get. But straight blueberry jam is not that easy to find. In the grocery store, there were only two brands that sold just blueberry jam.
I know this makes a small batch, but this is an easy way to test out different jams and blueberry types without making a slew of them.
Tools I Use:
Measure and Mix
Zest 1 lemon. Weigh or measure the sugar into one bowl, then do the same in another bowl for the flour. In a stand or handheld mixer, add the cream cheese and the butter blending on medium speed for 2 to 3 minutes. Add the sugar and mix on medium speed for another two minutes. Scrape down the sides and across the bottom to make sure all ingredients are blended thoroughly. Add the lemon zest, and then turn the mixer down to a low speed. Gradually add the flour till all is incorporated. Scrape down the sides and across the bottom before adding the blueberries. Mix for about 30 sec to distribute the blueberries evenly. Cover loosely and refrigerate for 1 to 2 hours.
Take the cookie dough out of the refrigerator about 10 minutes before scooping out your cookie dough. Preheat the oven to 350°, and line 2 cookie sheet pans with parchment paper. The cookie dough will be stiff in the beginning to work with. Taking a medium cookie scooper, scoop out the cookie dough and roll it in your hand to make a round ball (about 2" in diameter). I put nine rolled balls onto a pan. Taking your thumb and make a well in the center of each ball.
Taking your favorite blueberry jam (mine is Bonne Maman) and using a teaspoon to fill the well with the jam. Bake the cookies at 350° for 11-13 minutes. After pulling the baked cookies from the oven gently check the bottoms. If they are golden brown, leave them on the pan for a minute or two. If they are a little browner, move them to the cooling rack right away. This recipe only makes a dozen and a half, so you might want to double the recipe if you need more. I sprinkle powdered sugar on top once they are cooled.