This has been a crazy week and yeah, I know it's only Wednesday. I stepped back into the (paid) working world for this week and can I tell you -- I'm not a fan. In my former pre-mommy life I was a real estate paralegal - a truly thankless job. Last week my old firm called me in a panic because they needed some help and for some reason I said yes without remembering that I have a small little side kick that really doesn't know anything about mortgages or settlement statements. After calling in all sorts of babysitting favors and relying on some awesome friends, I have been sitting in an office talking like an adult all day. Not a fan. I am so thankful to not have to do it all the time and get to spend time with my little sidekick. I'm pretty sure my sidekick has enjoyed her week of play dates though.
Before my week back in the working world, I had stumbled on a cookie recipe that I needed to make... except I didn't make them. I was looking over the recipe from Hot Polka Dot for their Lemon Blueberry Cheesecake Cookies (doesn't that sound good??) and thought about adding some raspberries. That was the beginning of the morph of the recipe.
I started changing things left and right! I'm not going to lie, I was nervous. I don't usually change baking recipes - I leave that to Miranda for the most part. I kept standing by the oven and watching them. After much anticipation, I took them out of the oven and ... gave one to Allen. The way I figured it was that if he liked it then I was safe. He loved it. He tried to eat them all. I had to shoo him out of the kitchen because wait for it --- I was going to bring them to a cookout. Did I not mention that?? Yeah, I completely changed the entire recipe, had no idea if they would even turn out and had to bring them somewhere. It may have caused some of the nervousness. The cookies were a huge success - gone so fast I only got one! I'm going to have to make some more - a lot more -- very very soon.
Lemon Raspberry Cream Cheese Cookies
makes about 2 dozen cookies
1/2 C butter
1/2 C cream cheese
1/2 C sugar
zest of lemon (I used about half of a big lemon)
2 tsp fresh lemon juice
1/2 tsp baking soda
1/2 tsp salt
1 1/2 C flour
1 C raspberries (fresh)
Preheat the oven to 350. In a medium bowl, whisk together the flour, baking soda and salt. Set aside. Cream the butter, cream cheese and sugar until it is fluffy and smooth. Blend in the lemon zest, lemon juice and egg. Gradually incorporate the dry into the cream cheese mixture. Once all the dry is incorporated, fold the berries into the dough. Place the dough in the fridge for a few minutes if it seems sticky. After the dough is slightly chilled, roll into small balls and place on an un-greased cookie sheet. Bake for 11-13 minutes. They will puff slightly and start to almost crack. They are light, fluffy, lemony and berrylicious. Eat Plenty.
PS - If you add blueberries and raspberries to the cookies they would be very patriotic for 4th of July... hint hint!