Lemon Blueberry Cookies

1/2 C. (1 stick) butter, softened
1/3 C. sugar
2 egg yolks, at room temperature
1 t. grated lemon peel
1-1/4 C. flour
1/4 C. cornstarch
1/4 t. baking powder
1/4 t. salt
1/3 C. dried blueberries

Combine butter & sugar in a large bowl; beat at medium speed till light & fluffy. Beat in egg yolks & lemon peel.

Combine dry ingredients; gradually add to butter mixture. Beat at low speed just until crumbly. Stir in blueberries.

Place dough on a sheet of parchment paper on the countertop; Divide in half. Knead each half until dough holds together. Divide each half into 16 pieces; roll each piece into a ball.

Place balls on a parchment-lined cookie sheet. Flatten cookies to 1/4" thickness using the bottom of a glass dipped in sugar. Bake at 375° for 12-14 minutes, or until cookies are lightly browned around edges. Remove to a wire rack to cool completely. Yield: 32 cookies   

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