Well, I haven't blogged in what seems like since 'Nam. Not much has happened. I only have 5 more weeks left (10 more classes) of this term for my pastry school. It's going splendidly. I don't procrastinate with my homework. What? Should I repeat myself? I don't procrastinate with my homework. I find hospitality law interesting....uhhh. Anywho, the whether is phenomenal these days, and I wish I could marry summer time, but I can't. Well, maybe I can, there has to be a loop hole somewhere in our system. Ok, but really, let's talk about these cookies....
Ingredients:
1 cup unsalted butter - room temperature
1 cup sugar
Zest of 1 lemon
3 tablespoon lemon juice
2 eggs
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
3 cup flour1 cup blueberries (called for 1 cup, I used 2 cups)
1/2 package cream cheese - cut into 1 teaspoon cubes
Directions:
-Preheat the oven to 350 degrees. Line your cookie sheets with parchment paper and set them aside.
-In a large bowl with an electric mixer cream together the butter and sugar until it's light and fluffy.
1 cup unsalted butter - room temperature
1 cup sugar
Zest of 1 lemon
3 tablespoon lemon juice
2 eggs
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
3 cup flour1 cup blueberries (called for 1 cup, I used 2 cups)
1/2 package cream cheese - cut into 1 teaspoon cubes
Directions:
-Preheat the oven to 350 degrees. Line your cookie sheets with parchment paper and set them aside.
-In a large bowl with an electric mixer cream together the butter and sugar until it's light and fluffy.
-Blend in the lemon zest, juice and eggs.
-In a separate bowl, whisk together the baking soda, baking powder, salt and flour then mix it into the wet ingredients. -Gently fold in the blueberries so as not to burst any.
-Refrigerate the dough for about 15 – 20 minutes to make it stiff enough to roll.
-For each cookie, roll 1 heaping tablespoon of dough into a ball then flatten it slightly into a disc shape. Place a 1 teaspoon cream cheese cube into the center and form the dough around it creating a ball again.
-Bake them for about 10 - 14 minutes until the edges brown slightly.
-In a separate bowl, whisk together the baking soda, baking powder, salt and flour then mix it into the wet ingredients. -Gently fold in the blueberries so as not to burst any.
-Refrigerate the dough for about 15 – 20 minutes to make it stiff enough to roll.
-For each cookie, roll 1 heaping tablespoon of dough into a ball then flatten it slightly into a disc shape. Place a 1 teaspoon cream cheese cube into the center and form the dough around it creating a ball again.
-Bake them for about 10 - 14 minutes until the edges brown slightly.
-Transfer them to a
cooling rack and enjoy!
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