Lemon-Blueberry Cheesecake Cookies

By kayjayjohnson

Ingredients

• 1 1 25 to 350°F. cheese in freezer until firm but not solid, about 25 minutes. Heat oven to 350°F.
• 2 2 2 In large bowl, break up cookie dough. Stir or knead in flour and lemon peel until well blended.
• 3 3 72 Cut firm cream cheese into 72 (1/4-inch) cubes.
• 5 5 10 to 14 5 to minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely. Sprinkle with powdered sugar.

Details

Servings 1
Adapted from pillsbury.com

Preparation

Step 1

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Place cream cheese in freezer until firm but not solid, about 25 minutes. Heat oven to 350°F.

In large bowl, break up cookie dough. Stir or knead in flour and lemon peel until well blended.

Shape level measuring tablespoonful of dough into ball. Make 3 indentations with end of wooden spoon. Fill each indentation with 1 cube cream cheese. Wrap dough around cream cheese to completely enclose, and shape into ball. Place on ungreased cookie sheet. Press 4 or 5 blueberries into each ball of dough.

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Freezing the cream cheese makes it easier to cut into tiny pieces and place in the dough.

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