Creamy Lemon Berry Cookie Cups Recipes

LEMON BLUEBERRY COOKIES

Lemon Blueberry Cookies image

This is one of those "I've been meaning to try" recipes, so if you do try them, let me know what you think.

Provided by Diana Adcock

Categories Dessert

Time 44m

Yield 32 cookies, 16 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup butter, room temp
1/3 cup white sugar
2 egg yolks, room temp
1 1/2 teaspoons lemon peel, grated
1 1/4 cups flour
1/4 cup cornstarch
1/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup dried blueberries
parchment paper
sugar

Steps:

Preheat oven to 375 degrees.
Like a cookie sheet with parchment paper and set aside.
In a large mixing bowl combine the butter and sugar.
Using an electric mixer beat at medium until well incorporated and fluffy.
Beat in egg yolks and lemon peel.
Sift into a medium mixing bowl the flour, cornstarch, baking powder and salt.
Add flour mixture 1/2 cup at a time to the butter mixture, mixing on low speed until just crumbly.
Stir in blueberries*.
Place dough on lightly floured surface, divide in half.
Knead each half until dough holds together.
Using your hands form 16 balls out of each half.
Place the first 16 evenly on the parchment lined cookie sheet.
Take a glass, dip it in sugar and press each ball to 1/4 inch thickness.
Bake for 12 to 14 minutes, or until cookies are JUST golden around the edges.
Repeat with second half.
*You can also use dried cranberries or cherries for these cookies.

Nutrition Facts : Calories 116.4, Fat 6.4, SaturatedFat 3.8, Cholesterol 36, Sodium 94, Carbohydrate 13.6, Fiber 0.3, Sugar 4.2, Protein 1.4

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