- 8 ounces cream cheese
- 1/4 cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 sticks unsalted butter, at room temperature
- 1 cup confectioners’ sugar
- 1 teaspoon finely grated lime zest
- 2 large egg yolks
- 1 1/2 cups dried blueberries (about 8 ounces)
- 4 ounces cream cheese, softened
- 3/4 cup confectioners’ sugar
- 2 tablespoons fresh lime juice
- 1/8 teaspoon salt
- make the cookies In a small saucepan, combine the cream cheese and granulated sugar and bring to a simmer. Cook over moderately high heat, stirring constantly, until slightly thickened, about 4 minutes. Pour into a small bowl and let cool completely.
- make the cookies Preheat the oven to 350° and line 3 baking sheets with parchment paper. In a medium bowl, whisk the flour with the baking soda and salt. In the bowl of a stand mixer fitted with the paddle, cream the butter with the confectioners’ sugar and the lime zest until fluffy, about 3 minutes. Scrape down the side of the bowl. Add the egg yolks one at a time, beating well between additions. Scrape down the bowl again. Add the cooled cream cheese mixture and beat until fully blended. Add the flour mixture all at once and mix at low speed until just incorporated. Add the blueberries and mix until evenly distributed, about 15 seconds.
- make the cookies For each cookie, scoop 2 tablespoons of the dough onto the prepared baking sheets, spacing them 2 inches apart. Bake for about 15 minutes, until the cookies are golden brown on the bottom. Immediately transfer the cookies to a rack to cool completely before glazing.
- make the glaze In a small bowl, stir together all of the ingredients. Using a small spoon, spread the glaze in a thin layer over the cooled cookies. Let the glaze set for at least 10 minutes before serving.
The cookies can be refrigerated in an airtight container for up to 3 days.