FRESH BLUEBERRY COOKIES WITH AN ORANGE GLAZE

Ingredients

• 1/2 cup of butter 1 stick softened
• 1 container cream cheese eight ounce softened
• 1 egg
• 1 teaspoon orange extract
• 1 container Betty Crocker Butter Cake Mix
• 1 half cups sparkling blueberries
• 1 cup powdered sugar
• 1 tablespoon orange zest
• 3 tablespoons orange juice

Instructions

Cream butter and cream cheese with mixer. Add the egg and orange extract and combine simply till mixed on low scraping the bowl numerous times. Add the cake combine in three components mixing simply till blended after every part. Remove from the mixer and very cautiously and slowly fold in blueberries. You do not favor them to burst so simply take your time.
Refrigerate dough for two hours.
Preheat oven to 350 degrees.
Roll into 1 1/4 inch balls. Place on cookie sheets blanketed with parchment paper. Bake 15-16 minutes or till gently browned. Cool for two minutes and take away to cookie cooling racks.
In small bowl whisk powdered sugar, orange zest and orange juice. Drizzle over cooled cookies.
Yield is 24-30 cookies.

Notes

1. Makes about 24 – 30 cookies.
2. When you buy the blueberries for this recipe, do no longer seem for the largest blueberries. Some blueberries are as massive as the give up of my thumb and that is simply to darn large for a cookie.
3. Work gently when folding in the blueberries. The dough is stiff however it can be completed with staying power or as a closing motel working them in when you roll them.
4. Be cautious when shifting them from the baking sheet to cooling racks.
5. Lemon and lemon zest are an effortless substitution for the glaze in this. If going that route alternative a little lemon juice for the orange extract.

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