Blueberry Sugar Cookie

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This dessert has a lot of sugar, but it also has a lot of blueberries which are anti-oxidants which are healthy. So have some health anti-oxidants and some sugar.

While the prep time isn't long, there are several hours to allow ingredients to soften and cool.

1 package (16.5 ounce)	frozen sugar cookie dough, thawed or make from scratch
1 package (8 ounce)	cream cheese, softened
4 cups (about 20 ounces)	blueberry, fresh or frozen, thawed
2/3 cup	granulated sugar
1/2 cup	lime juice
1/4 cup	water
2 tablespoon	corn starch
1 cup	powdered sugar

If using frozen sugar cookie dough, removed from freezer to refrigerator
Start allowing cream cheese to soften.
In a medium sauce pan, combine blueberries, granulated sugar, and lime juice.
Crush most of the blueberries and boil 2 minutes.
Combine water and corn starch until blended.
Add water / corn starch to blueberry mix.
Stir and bring to a boil until thickened, about a minute or two.
Allow blueberry jelly to cool completely while continuing with the rest.
If making dough, make your favorite sugar cookie dough.
Preheat oven to 350 dF.
Spread dough flat on a 9x13 pan.
Bake 11-13 minutes.
Cool completely.
While cookie is cooling, make frosting.
Blend cream cheese with powdered sugar. Add lime juice if too thick.
Spread frosting over cookie.
Spread blueberry jelly over frosting.
Cover and refrigerate 2 to 3 hours.
Cut to rectangles, enjoy, and refrigerate leftovers.

Makes about 20 cookies.

This page last updated: Monday, 03-Jul-2017 01:48:22 EDT

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This site maintained by Kenneth A. Larson.
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This web site started because of my enjoyment in cooking and desire to share simple recipes. This web site is for your benefit and I make no profit on it. After 7 years of trying to cover the costs with donations, I reluctantly introduced advertising in 2013 as a way to finance this site, but it doesn't cover all the costs. A non-tax deductible donation to help cover the cost of operating this web site may be made to Kesign Design Consulting through PayPal ...

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