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Lemon Blueberry Cookies




Source of Recipe


Unknown


List of Ingredients




1/2 cup (1 stick) butter, softened
1/3 cup sugar
2 egg yolks, at room temperature
1 tsp. finely grated lemon peel
1-1/4 cups flour
1/4 cup cornstarch
1/4 tsp. baking powder
1/4 tsp. salt
1/3 cup dried blueberries or cranberries

Recipe



Preheat oven to 375.
Line cookies sheets with parchment paper.
Combine butter and sugar in a large bowl.
Beat at medium speed with mixer until fluffy.
Beat in egg yolks and lemon peel.
Combine flour, cornstarch, baking powder and salt in a medium bowl. Gradually add flour mixture to the butter mixture; beat at low speed just until crumbly.
Stir in blueberries (or cranberries).
Place dough on a sheet of parchment paper on countertop.
Divide dough in half.
Knead each half until dough holds together.
Divide each half into 16 pieces. Roll each piece into a ball.
Place cookie balls onto parchment paper lined cookie sheets.
Flatten cookies to 1/4-inch thickness using the bottom of a glass dipped in sugar.
Bake for 12 to 14 minutes or until cookies are lightly browned around the edges.

Makes 32 cookies.