Lemon Blueberry Cookies
Source of Recipe
Reynolds
List of Ingredients
1/2 cup butter, softened
1/3 cup sugar
2 egg yolks, at room temperature
1 tsp 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 blueberriesRecipe
Preheat oven to 375 degrees. Line a cookie sheet with parchment paper; set aside.
Combine butter and sugar in a large bowl. Beat at medium speed with a 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 butter mixture; beat at low speed just until crumbly. Stir in blueberries.
Place dough on a sheet of parchment on countertop. Divide dough in half. Kneed each half until dough holds together. Divide each half into 16 pieces. Roll each piece into a ball.
Place dough balls onto parchment-lined cookie sheet. Flatten dough to 1/4-inch thickness using the bottom of a glass dipped in sugar.
Bake 12 to 14 minutes or until cookies are lightly browned around edges.
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