Lemon Blueberry Cookies

1/2 cup (1 stick) butter, softened
1/3 cup sugar
2 egg yolks, at room temperature
1 tsp. finely 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 or cranberries

Preheat oven to 375. Line cookies sheets with parchment paper.

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 the butter mixture; beat at low speed just until
crumbly. Stir in blueberries (or cranberries).

Place dough on a sheet of parchment paper 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 paper lined cookie sheets. Flatten cookies to 1/4-inch
thickness using the bottom of a glass dipped in sugar.

Bake for 12 to 14 minutes or until cookies are lightly browned around
the edges.

Makes 32 cookies.