Sweet and tart blueberries and lemon zest star in these freezer-friendly butter cookies that can be made ahead and baked quickly for a last-minute dessert.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
102 Calories
Recipe Instructions
Step 1
Sift flour, baking powder, and salt together in a medium bowl.
Step 2
Beat butter in a mixing bowl using an electric mixer until creamy, about 1 minute. Add sugar and beat until blended. Add egg yolks one at a time, followed by blueberries, lemon zest, and vanilla extract. Scrape down the sides of the bowl and beat 1 minute more. Reduce the speed of the mixer to low and add flour mixture, mixing just until a smooth dough forms.
Step 3
Divide dough in 1/2 and shape into logs 1 1/2 inches in diameter and 10 inches long. Wrap logs in plastic wrap and refrigerate until firm, about 2 hours or up to 3 days. Dough can also be frozen at this point and thawed when ready to bake.
Step 4
Preheat the oven to 350 degrees F (175 degrees C). Place an oven rack in the center position.
Step 5
Unwrap 1 dough log and slice into 1/4-inch thick rounds. Place rounds 1-inch apart on an ungreased cookie sheet.
Step 6
Bake in the preheated oven until edges start to turn golden, 9 to 11 minutes. Remove from the oven and transfer to a wire rack to cool completely, 15 to 30 minutes. Dust with confectioners' sugar when cool. Repeat baking process with remaining cookie dough.
