Lemon Berry Cheesecake Cookies

Lemon Berry Cheesecake Cookies

I figure it's time for another recipe. I haven't put one on here for a long time. The fun thing about this recipe is that I actually came up with some of it myself. It's based off of a similar recipe, but has some improvements. Anyhow, it's still in the figuring-out-how-to-make-them-perfect stage, 
but I'll share what I've currently got.

Lemon Berry Cheesecake Cookies

(makes between 2 and 3 dozen) 

1 cup unsalted butter, melted
1 cup granulated sugar
Zest of 2 lemons
3 tbsp lemon juice
2 eggs
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
3 cup flour

1 pkg white chocolate chunks or chips
1 cup blueberries or raspberries (fresh, if available)

1/2 pkg cream cheese, cut into 1 tsp cubes
Optional: Macadamia nuts or almond slices

Preheat oven to 350 degrees Farenheit

In a medium-sized bowl, beat together melted butter and sugar until it is light and fluffy. Add lemon zest, lemon juice, and eggs. Mix together.

Sift into bowl baking soda, baking powder, salt, and flour. Mix with wet ingredients.

Mix white chocolate and nuts (optional) into the dough

Gently fold in blueberries or raspberries

Refrigerate dough for 15-20 minutes

For each cookie, take 1 heaping tbsp of dough and flatten it into a disc shape. Place a cream cheese cube into the center and form the dough around it, creating a ball.

Set dough on greased cookie sheet

Cook for 12-15 minutes, or until the edges brown
 

ENJOY!