- Reynolds® Parchment Paper
- 1/2 cup (1 stick) butter, softened
- 1/3 cup sugar
- 2 egg yolks, at room temperature
- 1 teaspoon grated lemon peel
- 1 1/4 cups flour
- 1/4 cup cornstarch
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup dried blueberries or cranberries
How to Make It
PREHEAT oven to 375°F. Line a cookie sheet with Reynolds Parchment Paper; set aside.
COMBINE butter and sugar in a large bowl. Beat at medium speed with 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. Knead each half until dough holds together. Divide each half into 16 pieces. Roll each piece into a ball.
PLACE cookie balls onto parchment-lined cookie sheet. Flatten cookies 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.