Lemon Blueberry Cookies
- Cook Time: 12 - 14 minutes
- Servings: 32
- Course: Dessert
Reynolds Kitchens tip
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- 1/2 cup of butter, softened
- 1/3 cup sugar
- 2 egg yolks at room temperature
- 1 teaspoon of grated lemon peel
- 1 1/4 cups flour
- 1/4 cup of cornstarch
- 1/4 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1/3 cup of dried blueberries or cranberries
Preheat oven to 375°. Line a cooke 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 seet of parchment on countertop. Divide dough in half. Knead each half until dough holds together. Divide each half into 16 pieces. Rol each piece into a ball
Place cooke balls onto parchment-lined cookie sheet. Flatten cooked 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.
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