Preheat oven to 350 Degrees F and line your pan with parchment paper.
In a medium size bowl, combine your softened butter and sugar until smooth. Add in your lemon juice and eggs until fully combined. Slowly add in your flour, until your dough is thick and fully mixed. Chill the dough for 30 minutes.
Once the dough has chilled, use a 1 inch cookie scoop (you could also roll your dough with your hands into one inch balls), and place the dough balls on your prepared cookie sheet. Bake the cookies for 10 minutes. Once they are done cooking, press small divots on the top of the cookie. (I used my Tablespoon measuring spoon to do this).
While the dough is baking, grab a small bowl and make your glaze by whisking together your powdered sugar, lemon juice and heavy cream. Set aside until ready to use.
Allow the cookies to cool for about 3-4 minutes and add about a Tablespoon of Lucky Leaf Blueberry Pie Filling to the center of your cookies. Drizzle the cookies with the fresh Sugar Lemon Glaze (this allows the glaze to sink into the warm cookie). Serve immediately, or place them in the fridge and enjoy them cold throughout the week!