Lisa's Southern Kitchen

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Ingredients:

Cookie:

• 2 cups Self-Rising Flour

• 1 cup Granulated Sugar

• 1 tsp Vanilla Extract

• 1 cup Salted Butter, softened

• 2 Eggs

Blueberry Sauce Filling:

• 2 cups Frozen Blueberries

• 1/3 cup Granulated Sugar

• 2 tsp. Cornstarch

• 2 tsp. Lemon Juice

• 1 tbsp. Water

Instructions:

Cookie:

1. In a bowl of stand up mixer, add butter, sugar mix until creamed together and 1 minute. Add in the vanilla extract, eggs and mix well until a dough forms.
2. Place the dough in the fridge to chill while making blueberry sauce filling.

Blueberry Sauce Filling:

1. In a saucepan over med high heat, add in the blueberries and sugar, cook, stir for 2 minutes until berries release their juices.
2. In a bowl, add the cornstarch and lemon juice, water, stir well until sugar is dissolves.
3. Add cornstarch mixture to the berries and bring to a boil let it simmer about 3 minutes until thick jamming sauce
4. Pour into a bowl and let it chill about 2 hours.

Assemble:

1. Preheat oven to 350 degrees and grease a cookie sheet with cooking spray.
2. Roll the dough on a parchment paper lined baking sheet and fill each dough center with blueberry sauce filling and use a fork to make crisscross around the edges.
3. Bake for 12 minutes until cookie edges are light golden brown and let cookies cool for 10 minutes before serving.