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Prep Time: 20 Minutes Cook Time: 24 Minutes |
Ready In: 44 Minutes Servings: 6 |
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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:
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 |
sugar |
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.
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