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32 cookies


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  • 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.