Containing all the flavors you love, these giant cookies are bursting with lemony goodness and can be enjoyed with this easy, fresh blueberry sauce for a delightful finale to your Shavuos seudah.

Dairy
Serves 10

• 3¼ cups flour
• 1 cup sugar
• 1½ tsp baking powder
• ¾ tsp baking soda
• 2 eggs
• 2 egg yolks
• 6 Tbsp oil
• 5 Tbsp freshly squeezed lemon juice
• ½ tsp vanilla extract
• ½ tsp lemon extract or 1½ tsp lemon zest
• confectioners’ sugar, for rolling
• 1 cup lemon curd or creme (I used Baker’s Choice)
• pomegranate arils, for garnish (optional)

Cheese Filling:

• 4 oz (110 g) J&J Whipped
  Cream Cheese
• 1½ Tbsp confectioners’ sugar
• ½ egg white
• ¼ tsp vanilla extract
• ½ tsp lemon juice

Blueberry Sauce:

• 2 cups fresh or frozen blueberries
• ½ cup water
• ½ cup sugar
• 2 Tbsp lemon juice
• small cinnamon stick
• 2 Tbsp cornstarch dissolved in 2 Tbsp cold water
• ½ tsp vanilla extract

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

Add the flour, sugar, baking powder, and baking soda to a large mixing bowl and whisk to combine.

In a separate bowl, combine the eggs, egg yolks, oil, lemon juice, vanilla extract, and lemon extract or zest and whisk to combine. Pour the wet mixture into the bowl with the dry ingredients and stir until a soft dough forms. Chill for 20 minutes.

Place the cheese filling ingredients in a bowl and stir until smooth.

Divide the dough into 10 equal parts. Pour some confectioners’ sugar in a shallow dish. Form each piece of dough into a ball and roll it in confectioners’ sugar to fully coat. Place five cookies on each baking sheet.

Form an indentation in the center of each cookie with a shot glass, about 2 inches (5 cm) wide. Divide the cheese filling evenly among the cookies.

Bake for 17–18 minutes, until the cookies are puffed up yet still give a little when pressed. Remove from the oven to cool.

Drop or pipe a heaping Tbsp of lemon curd or creme over the cheese-filled center of each cookie. Garnish with pomegranate arils, if desired.

To prepare the blueberry sauce, combine the blueberries, water, sugar, lemon juice, and cinnamon stick in a medium saucepan over medium heat. Bring to a low boil, stirring frequently.

Slowly stir the cornstarch mixture into the saucepan, taking care not to crush the blueberries. Simmer for 5 minutes, or until the sauce is thick enough to coat the back of a metal spoon.

Remove from heat and gently stir in the vanilla extract.

Serve the blueberry sauce alongside the cookies.