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Lemon Blueberry Cookies

Yield 32 cookies


  • 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

  1. 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.