Ingredients

• 1 cup Butter soft
• 1 cup Brown Sugar
• 1/2 cup Granulated Sugar
• 2 Eggs
• 1 tsp Vanilla Extract
• 1 1/2 cups Whole Wheat Pastry Flour
• 1 tsp Salt
• 3/4 tsp Baking Soda
• 1 3/4 cups Classic Granola
• 1/2 cup White Chocolate Chips
• 1/2 cup Toasted Hazelnuts chopped
• 1/4 cup Dried Blueberries

• 8 oz Cream Cheese very soft
• 1/2 cup GloryBee Blueberry Blossom Honey
• Zest of one Lemon
• 2 tsp Lemon Juice
• 1/3 cup fresh Blueberries
• 1 cup Cream whipped

Instructions

1. Preheat oven to 325°F; line two baking sheets with parchment paper.
2. In two medium bowls, combine flour, baking soda and salt in one, and granola, white chocolate chips, hazelnuts and dried blueberries in the second; set aside.
3. In a large bowl, beat butter and sugars until combined but not aerated or fluffy. Add eggs, and vanilla and mix until fully incorporated. Add flour mixture and mix well, then add granola mixture until evenly distributed.
4. Portion onto the prepared baking sheets, 2 tablespoon per cookie. Bake until set, about 15 minutes. Let cool completely, about 30 minutes, before filling.

1. Whip soft cream cheese, honey, lemon zest and lemon juice until evenly incorporated and free of lumps. Gently stir in fresh blueberries.
2. In a clean bowl, whip cream to medium peaks then gently fold cream into the cream cheese mixture. Portion 1/4 cup filling onto half of the cookies and top with a second cookie. Freeze until set, about 1 hour. Serve frozen.