Giant Lemon-Cheese Thumbprints

Containing all the flavors you love, these giant cookies are bursting with lemony goodness and can be enjoyed with this easy, fresh blueberry sauce for a delightful finale to your Shavuos seudah.

Dairy
Serves 10

• 3¼ cups flour
• 1 cup sugar
• 1½ tsp baking powder
• ¾ tsp baking soda
• 2 eggs
• 2 egg yolks
• 6 Tbsp oil
• 5 Tbsp freshly squeezed lemon juice
• ½ tsp vanilla extract
• ½ tsp lemon extract or 1½ tsp lemon zest
• confectioners’ sugar, for rolling
• 1 cup lemon curd or creme (I used Baker’s Choice)
• pomegranate arils, for garnish (optional)

Cheese Filling:

• 4 oz (110 g) J&J Whipped
  Cream Cheese
• 1½ Tbsp confectioners’ sugar
• ½ egg white
• ¼ tsp vanilla extract
• ½ tsp lemon juice

Blueberry Sauce:

• 2 cups fresh or frozen blueberries
• ½ cup water
• ½ cup sugar
• 2 Tbsp lemon juice
• small cinnamon stick
• 2 Tbsp cornstarch dissolved in 2 Tbsp cold water
• ½ tsp vanilla extract

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

Add the flour, sugar, baking powder, and baking soda to a large mixing bowl and whisk to combine.

In a separate bowl, combine the eggs, egg yolks, oil, lemon juice, vanilla extract, and lemon extract or zest and whisk to combine. Pour the wet mixture into the bowl with the dry ingredients and stir until a soft dough forms. Chill for 20 minutes.