Contributed by: Chris, WebAdmin. of RecipesNow.com
These delectable bites are a cross between a cookie and a coffeecake, and the lemon makes the blueberry flavor really stand out.
Combine all the filling ingredients in a large saucepan and bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium low and cook until the mixture thickens up and reduces to slightly more than 2 cups. Allow to cool while you prepare the crust. (The filling can be made a few days ahead and refrigerated.)
Preheat the oven to 350 F. Lightly grease a 15- by 10-inch baking pan.
In a large mixing bowl, cream the butter until smooth. Add the sugar and cream well. Add the lemon extract, lemon rind, and eggs and mix until fully incorporated.
In another bowl, combine the flour, baking powder, and salt and mix well. Add to the butter mixture and mix until a dough forms.
Using approximately half of the dough, drop dollops of dough all over the bottom of the prepared baking pan. Gently press the dough together to form an even layer.
Pour the blueberry filling over the dough and use a rubber spatula to spread it evenly.
Roll the remaining dough out between two sheets of wax paper to form a rectangle slightly larger than the pan. Carefully remove the top sheet of wax paper and flip the dough over on top of the blueberry filling. Peel off the remaining sheet of wax paper and gently press the dough down around the edges to seal.
Beat the egg with the heavy cream for an egg wash. Using a pastry brush, brush the top of the dough with the egg wash. Sprinkle with the granulated sugar. Bake on the middle rack for 20 to 25 minutes, or until the top is a deep golden brown. Remove from the oven and allow to cool on a rack.
Cut into 1-inch squares by cutting lengthwise into ten 1-inch-wide strips and cutting each strip into 15 squares.
Serving Size: Makes 150 cookies
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