Blueberry Cream Cookies (Print Version)

# Ingredients:

01 - 1/2 cup unsalted butter, softened.
02 - 4 oz cream cheese, softened.
03 - 3/4 cup granulated sugar.
04 - 1 large egg.
05 - 1 teaspoon vanilla extract.
06 - 1 3/4 cups all-purpose flour.
07 - 1 teaspoon baking powder.
08 - 1/4 teaspoon salt.
09 - 1 cup fresh blueberries (or frozen, thawed and drained).
10 - 2 teaspoons cornstarch.
11 - 1/2 cup powdered sugar.
12 - 2-3 tablespoons fresh lemon juice.

# Instructions:

01 - Heat oven to 350°F. Line baking sheets with parchment.
02 - Beat butter, cream cheese and sugar until fluffy, 2-3 minutes. Add egg and vanilla.
03 - Mix flour, baking powder and salt. Gradually add to wet ingredients.
04 - Toss blueberries with cornstarch, fold into dough.
05 - Scoop 1 1/2 tablespoon dough per cookie. Place 2 inches apart.
06 - Bake 12-14 minutes until edges golden but centers soft.
07 - Cool 5 minutes on sheet, then transfer to rack.
08 - Mix glaze ingredients and drizzle over cooled cookies.

# Notes:

01 - Chill dough if too soft.
02 - Pat frozen berries dry.
03 - Keeps 3 days in container.
04 - Can freeze unglazed.
05 - Cornstarch prevents sogginess.

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