The blueberries are neverending...

...but I'm totally okay with that.  Although, this will be the last blueberry recipe I post for a while.  I'm in the Thanksgiving spirit and as much as I hate to admit it, blueberries spell s-u-m-m-e-r.

My dad came up from the city tonight to see Courageous with me.  We had bad carry-out pizza, played with the kids, and had an overall good visit.  In honor of his visit, I made these blueberry cheesecake cookies adapted from this recipe.  My recipe is pretty different from the one at Hot Polka Dot... much less bright and summery, although I'm sure in July or August I'll give the original a whirl.

Ingredients:

1 cup room temperature butter
1 cup granulated sugar
2 eggs
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp vanilla
3 cups flour
1 cup blueberries

Filling:
4 oz room temperature cream cheese
3 Tbs confectioner's sugar

Preheat oven to 350 F and lightly grease a baking sheet.  Using a mixer, cream butter and sugar until fluffy.  Slowly blend in eggs and vanilla. In a separate bowl, whisk together flour, baking soda, and baking powder. Carefully fold in blueberries, trying not to let any of the berries burst as you mix.

In a small bowl, use a fork to mix the cream cheese and confectioner's sugar together til well blended.  Roll 2 inch balls of the dough and use your thumb to create a well in the middle.  Put a dime sized dollop of the cream cheese mixture into the well and carefully seal the cookie together over it, using a little extra dough if necessary.  Bake 12-14 minutes or until lightly browned.  Let sit 5 minutes before removing to cooling rack.

These were a delicious treat after our cheap pizza dinner, and were shared with laughs while reading Shel Silverstein to Christian. All in all, a successful night.