Total Time
44mins
Prep 20 mins
Cook 24 mins

This is one of those "I've been meaning to try" recipes, so if you do try them, let me know what you think.

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Like a cookie sheet with parchment paper and set aside.
  3. In a large mixing bowl combine the butter and sugar.
  4. Using an electric mixer beat at medium until well incorporated and fluffy.
  5. Beat in egg yolks and lemon peel.
  6. Sift into a medium mixing bowl the flour, cornstarch, baking powder and salt.
  7. Add flour mixture 1/2 cup at a time to the butter mixture, mixing on low speed until just crumbly.
  8. Stir in blueberries*.
  9. Place dough on lightly floured surface, divide in half.
  10. Knead each half until dough holds together.
  11. Using your hands form 16 balls out of each half.
  12. Place the first 16 evenly on the parchment lined cookie sheet.
  13. Take a glass, dip it in sugar and press each ball to 1/4 inch thickness.
  14. Bake for 12 to 14 minutes, or until cookies are JUST golden around the edges.
  15. Repeat with second half.
  16. *You can also use dried cranberries or cherries for these cookies.
Most Helpful

5 5

Yum Yum, melt in your mouth goodness, a hit with all who tried. thanks!

4 5

I'm not a huge fan of shortbread but these are good if that is the kind of cookie you are looking for. I served them with a fancy fruit salad at my DBF's son's wedding rehearsal dinner and they were light and refreshing at the end of a big meal. Thanks much.

5 5

A friend brought these to camp to share and they were wonderful. I'm posting because I hounded her for the recipe and will make them for sure. Lovely!