Blueberry Cheesecake Lemon Cookies

Looking more like a melted lemon but we’re rolling with it anyway! 458: Blueberry Cheesecake Lemon Cookies

Like flat little treasure chests with a dollop of bright blueberry cheesecake hidden inside! The goal was a rounder, lifelike lemon but at least they still tasted yum.

The most exciting part of these Dalí-esque citrus is that I made my own cream cheese! Did you know cream cheese only needs three ingredients? Whole milk, lemon juice and salt. Add a little heat and draining time and ta-daa you’ve got your own bagel schmear.

This cream cheese discovery started off as a lazy thing (I didn’t have any and didn’t want to walk the ten minutes to the store) and of course turned into an ambitious thing (straining cheese curds through a thin cotton cloth in the sink). But hey, no walking was required so I still call it a win!

You can use vinegar, but lemon juice felt appropriate considering the end goal.

No one said cheese making was cute, but now it’s confirmed: less than cute.

In lieu of official cheesecloth, I used a clean cotton cloth that I had optimistically bought while pregnant thinking we’d use cloth diapers. That plan flew right out the window when Ellie was born, and they’re now happily absorbed into my dish cloth collection.

Aaaa it worked!

Snapped my fingers and now it’s daytime.

🫐 🫐

Looking even more purple against the blue bowl and whisk handle.

Both lemon zest and lemon extract? Citrus commitment.

I used some of the vanilla sugar I had just made without thinking it through so now we have a dough with freckles instead of plain canvas for food coloring. Womp.