Lemon Blueberry Cookies

• Reynolds(R) 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

1. PREHEAT oven to 375u0b0F. Line a cookie sheet with Reynolds Parchment Paper; set aside.
2. COMBINE butter and sugar in a large bowl. Beat at medium speed with mixer until fluffy. Beat in egg yolks and lemon peel.
3. 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.
4. 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.
5. PLACE cookie balls onto parchment-lined cookie sheet. Flatten cookies to 1/4 inch thickness using the bottom of a glass dipped in sugar.
6. BAKE 12 to 14 minutes or until cookies are lightly browned around edges.

paper, butter, sugar, egg yolks, flour, cornstarch, baking powder, salt, blueberries

Taken from www.myrecipes.com/recipe/lemon-blueberry-cookies (may not work)