Lemon Blueberry Cookies

Recipe by Diana Adcock
READY IN: 44mins
YIELD: 32 cookies




  • 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.