FRESH BLUEBERRY COOKIES WITH AN ORANGE GLAZE - MAMA RECIPE

Cream butter and cream cheese with mixer. Add the egg and orange extract and mix just until combined on low scraping the bowl several times. Add the cake mix in three parts mixing just until combined after each part. Remove from the mixer and very carefully and slowly fold in blueberries. You don’t want them to burst so just take your time.
Refrigerate dough for 2 hours.
Preheat oven to 350 degrees.
Roll into 1 1/4 inch balls. Place on cookie sheets covered with parchment paper. Bake 15-16 minutes or until lightly browned. Cool for 2 minutes and remove to cookie cooling racks.
In small bowl whisk powdered sugar, orange zest and orange juice. Drizzle over cooled cookies.
Yield is 24-30 cookies.

Makes approximately 24 – 30 cookies.
When you purchase the blueberries for this recipe, do not look for the biggest blueberries. Some blueberries are as big as the end of my thumb and that is just to darn big for a cookie.
Work gently when folding in the blueberries. The dough is stiff but it can be done with patience or as a last resort working them in when you roll them.
Be careful when moving them from the baking sheet to cooling racks.
Lemon and lemon zest are an easy substitution for the glaze in this. If going that route substitute a little lemon juice for the orange extract.

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