Shelly's Recipe

LEMON COOKIES

Category: Cookies

1/2 cup butter, softened
1/3 cup sugar
2 egg yolks
1 tsp grated lemon peel
1 1/4 cups flour
1/4 cup cornstarch
1/4 tsp baking powder
1/4 tsp salt
1/3 cup dried blueberries, cherries or cranberries

Preheat oven to 375. Line cookie sheets with parchment paper and set aside. Cream the butter and sugar in a large bowl with a mixer. Beat in the yolks and lemon peel. Sift the flour, cornstarch, baking powder and salt into a medium bowl or container. Gradually add this mixture to the creamed ingredients until its crumb-like in texture. Stir in the fruit you have chosen with a wooden spoon.

Divide the dough in half and knead each half to where it will hold together. Divide each half into 16 balls. Place the balls on a parchment lined cookie sheet. Use the back of a glass dipped in sugar to flatten each ball until it is about 1/4 inch thick. Bake cookies for 12-15 minutes until they are very lightly browned around the edges. Makes 32 cookies.