Blueberry Compote Ingredients
1 ½ cups frozen or fresh blueberries
¼ cup granulated sugar
1 tbsp lemon juice
Tiny pinch of salt, a little less than ¼ tsp
Directions
In a medium size sauce pot, heat to medium low. Cook the blueberries, sugar, lemon juice and salt for 15 minutes, just until it starts to thicken. Using a fork, mash the blueberries. Once it thickens to a jam-like consistency turn the heat off and set aside to cool.
Cheesecake cookie dough ingredients
1 package cream cheese, softened to room temperature
4 tbsp unsalted butter, softened to room temperature
1 cup granulated sugar
¼ cup brown sugar
1 ½ tsp vanilla extract
1 egg
2 ½ cups all purpose flour
½ tsp baking powder
¼ tsp baking soda
½ tsp kosher salt
Directions
In a large mixing bowl, beat together the cream cheese and butter. Once its creamy, dd the sugar and vanilla extract. Continue beating until creamy. Then, mix the egg.
Pour in the flour, baking powder, baking soda, and salt. Mix until combined into a thick cookie batter consistency.
Scoop, roll and place on the baking sheet. Create a thumbprint using a ½ teaspoon or your thumb- finger.
Preheat the oven to 350 degrees. Place the cookie dough in the freezer. Once the oven is ready. Bake for 11-12 minutes.
Using a ½ tsp, scoop the blueberry compote or any marmalade into the center of the cookie. Dust over some powdered sugar and enjoy!
