Monday, September 3, 2012

Cream Cheese Stuffed Cinnamon Blueberry Cookies

Do people give each other, or themselves, Labor Day presents?  Cuz I am, right now.  My present to myself  is to not wake up at the crack of dawn to go on a run.  Instead I'm eating brekkie in bed, watching one of my top favorite movies and blogging.  Because waking up at 7AM to sweat sounds laborious and that'd be the wrong thing to do on this holiday.

Do you know what else is wrong?  Summer ending.  The days are shorter, the mornings colder, there are pumpkins at the grocery store and only mismatched, heavily clearanced bikinis remain at the department stores. And worst of all, society expects me to wear pants again!  I hate pants.  But I am still clinging on to what remains of the sunshine and warm days, baking with berries while they are still readily available.  While wearing pretty summer dresses.

I made these cookies based off of  this recipe I found last month.  I pinned it but when I looked at the ingredients and saw the lemon, they screamed Summer so bad that I knew I couldn't find it in me to make them exactly.  So I used lots of vanilla and cinnamon/nutmeg instead.  I'll ease into fall slowly.

Nothing like busting out the sugar, eggs and butter.  And if easing in means getting to play with brown sugar, then let's have it.

Cream Cheese Stuffed Cinnamon Blueberry Cookies
Makes around 15, Bake at 350* for 12-14 minutes

1/2 cup unsalted butter, at room temp1/2 cup sugar
1/4 cup brown sugar
1.5 tbsp vanilla
1 egg, at room temp
1/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1.5 cup flour
1/2 cup blueberries
1/3 package of cream cheese

For dusting:  cinnamon/sugar mixture at a 1:3 teaspoon ratio. 

1. In mixer, cream together butter and sugars until fluffy.

2. Add in vanilla and egg.
3. In a new bowl whisk together the baking soda, baking powder, salt, cinnamon, nutmeg and flour.

4. Hand mix it into the wet ingredients.
5. Fold in blueberries carefully, trying not to break them.

6. The dough is really sticky.  Refrigerate or put in freezer until stiff. 
7. Scoop out 1 big tablespoon of dough into your hand slightly flatten.  
8. Place 1 small piece of cream cheese  (I used 1/4 of a package for 12) into center and fold edges over the cream cheese, making one cookie dough ball.

9. Repeat for the rest of the dough and place on cookie sheet to bake.
10. Immediately out of the oven and while still warm, transfer to a cooling rack and lightly sprinkle with cinnamon sugar mixture.
11. Let cool completely before storing if not consumed immediately. These are really packed with moisture because of the blue berries, and will get mushy if you don't let them cool.  

At first, you can't even tell that inside there lurks cream cheesey goodness.  You just see some cookies with blueberries poking out.   They are sneaky, deceiving cookies.

With a closer look, you can see the sparkling cinnamon sugar.  Since you sprinkled the topping on while still hot, the cinnamon sugar will adhere to the tops in the most lovely way.  And if you look closely... that cream cheese starts poking out.  

But once you rip them open... well it's a different story then. 

Then you can see the cheesey goodness.  Then you can see the blueberries that burst open in the oven.

Remember that sharing is caring people.  And if that doesn't encourage your generosity, remember that gluttony makes you fat -- hand some of these bad boys out if you can.  I sent half of these away while they were still warm, it's that serious.


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