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.
- 1⁄2 cup butter, room temp
- 1⁄3 cup white sugar
- 2 egg yolks, room temp
- 1 1⁄2 teaspoons lemon peel, grated
- 1 1⁄4 cups flour
- 1⁄4 cup cornstarch
- 1⁄4 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄3 cup dried blueberries
- parchment paper
- Preheat oven to 375 degrees.
- Like a cookie sheet with parchment paper and set aside.
- In a large mixing bowl combine the butter and sugar.
- Using an electric mixer beat at medium until well incorporated and fluffy.
- Beat in egg yolks and lemon peel.
- Sift into a medium mixing bowl the flour, cornstarch, baking powder and salt.
- Add flour mixture 1/2 cup at a time to the butter mixture, mixing on low speed until just crumbly.
- Stir in blueberries*.
- Place dough on lightly floured surface, divide in half.
- Knead each half until dough holds together.
- Using your hands form 16 balls out of each half.
- Place the first 16 evenly on the parchment lined cookie sheet.
- Take a glass, dip it in sugar and press each ball to 1/4 inch thickness.
- Bake for 12 to 14 minutes, or until cookies are JUST golden around the edges.
- Repeat with second half.
- *You can also use dried cranberries or cherries for these cookies.
Yum Yum, melt in your mouth goodness, a hit with all who tried. thanks!
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.
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!