Cookie Crumbs 1 1/2 c.
Butter 1/2 stick
Cream Cheese 1 lb.
Sugar 1/2 c.
Vanilla Extract 2 tsp.
Eggs 3 ea.
· Melt butter over low heat.
· Meantime, add cookies to a food processor and pulse until you have a fine crumb. Place in bowl.
· Add butter in small amounts to the cookie crumbs, mix with a fork. Keep adding butter until all of the crumbs are coated. Be careful not to add too much butter because you will end up with a “soggy bottom”.
· Pour the crumb mixture into a 9” spring form pan. Using your fingers, press the mixture to evenly cover the base. Bake at 350 F for about 10 minutes. Remove from oven and cool before adding filling.
· Add the cream cheese to a food processor. Process until smooth.
· Add the sugar, eggs and vanilla; process until smooth and creamy.
· Pour filling into spring form pan; smooth the top with a spatula.
· Bake at 350 F for 45 minutes.
· Allow to cool with oven off and door slightly open for 15 minutes before placing in your fridge. Allow to for 2-3 hours or overnight.
LEMON THYME SHORTBREAD
Butter, softened 2 Sticks
Sugar 1/2 c.
Salt 1/2 tsp.
Eggs 2 ea.
Lemon Juice + Zest 1 ea.
Fresh Thyme 1 Tbsp
All Purpose Flour 2 1/2 c.
· In a mixer fitted with a paddle attachment, cream the butter, sugar and salt until light and fluffy. Scrape sides of bowl.
· With mixer running on low speed, slowly add the eggs, lemon juice and zest. Mix until homogenous. Scrape down the sides of the bowl to ensure proper mixing.
· Add the thyme and flour. Mix until combined.
· Lay a long piece of plastic wrap out on your station; remove half of the dough from the mixer bowl and place it on the plastic wrap. Form a log; wrap tightly and refrigerate immediately. Repeat this process with the second half of the dough. Dough needs to be chilled for 1-2 hours.
· After chilling, remove dough from plastic and cut into 1/4” slices. Lay flat on a baking sheet fitted with parchment paper.
· Bake at 350 F for about 15 minutes.
Water 2 c.
Vanilla Extract 1 tsp.
Fresh or frozen Blueberries 1 1/2 lbs.
· Combine the water and sugar in a saucepan. Stir the sugar to dissolve. Bring to a boil.
· Add the vanilla extract.
· Add the blueberries; cook on low until the fruit is just tender.
· Allow the fruit to cool in the syrup. When cool, place in the refrigerator and use when needed.