Lemon Blueberry Pound Cake Cookies

Y'all, it's finally Spring!!!
What better way to celebrate than to make these Blueberry Lemon Pound Cake cookies!! These are just the absolute perfect balance of sweet and tangy. These would be perfect for a spring party, or just a mid week treat, whatever you make them for, they're sure to be a hit!! I adapted this recipe from a @whitelily recipe for Cream Cheese Pound Cake Cookies. I hope y'all enjoy these!!!

Lemon Blueberry Pound Cake Cookies
2-c- all purpose flour
1/4-tsp-salt
3/4-c-butter, at room temperature
4-oz-cream cheese, at room temperature
1-c-granulated sugar
1-large egg, at room temperature
1-tsp-vanilla
Zest from 2 lemons
1-tsp-lemon paste, optional
1-3.5oz bag of dried blueberries
Preheat oven to 350. Cream together the butter, cream cheese and sugar until light and fluffy. Scrape the bowl. Add the egg, vanilla, lemon zest and lemon paste if using. Beat another minute or so. Add flour and salt slowly, in 2 or 3 additions. Save about 1/8-c-of the blueberries to add to the top of each cookie. Toss the remainder of the blueberries with about a TBSP of flour. Then add the blueberries to the dough and mix to incorporate. With a large scoop(mine was about 2TBSP) portion out the dough onto a parchment lined baking sheet. Space them about 2” apart. Bake for 16-18 minutes. Let cool about 5 minutes then move them to a cooling rack to cool completely. Repeat with remaining cookies. Once all the cookies are baked and cooled, you can glaze them. Whisk together 1-c powdered sugar, 1/2-tsp lemon zest, 2-3TBSP lemon juice, and 1/4-tap of vanilla. Once mixed glaze as desired. Let the glaze set then serve and enjoy. 😊


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