BLUEBERRY-LEMON BUTTER COOKIES

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Prep: 15 mins | Cook: 10 mins | Additional: 2 hrs. 15 mins | Total: 2 hrs. 40 mins | Servings: 36 | Yield: 3 dozen cookies

These heavenly cookies are best to serve at any time of the day! Serve it with your favorite coffee, and you got yourself and an awesome breakfast or snack! Feel free to add more ingredients and give it your take. Enjoy!

Ingredients:

2 cups all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

1 cup unsalted butter, softened

1 cup white sugar

2 large egg yolks egg yolks

½ cup dried blueberries

2 tablespoons lemon zest

2 teaspoons vanilla extract

1 teaspoon confectioners’ sugar, or as needed

Directions:

Step 1: In a medium mixing bowl, sift in the baking powder, flour, and salt.

Step 2: In a medium mixing bowl, add in the butter and beat using an electric mixer for 1 minute or until it becomes creamy. Add in sugar and beat until well mixed.

Step 3: Add in egg yolks, lemon zest, blueberries, and vanilla extract. Beat until well combined. Reduce the speed to low and beat until it forms a nice dough.

Step 4: Divide the dough in half and form a 10-inch long and 1 1/2-inch diameter. Wrap with plastic and place inside the fridge to chill for 2 hours.

Step 5: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 6: Place the unwrapped dough in a cookie sheet.

Step 7: Place inside the preheated oven and bake for 9 to 11 minutes or until the sides turn golden.

Step 8: Remove from the oven and let it sit on a wire rack to cool at room temperature.

Step 9: Sprinkle confectioners’ sugar and bake the rest of the dough.

Step 10: Serve and enjoy!

Note:

You can refrigerate the dough for 2 hours to 3 days.

Nutrition Facts:

Per Serving: 102 calories; protein 1g 2% DV; carbohydrates 12.6g 4% DV; fat 5.5g 8% DV; cholesterol 24.9mg 8% DV; sodium 24.3mg 1% DV.

GRANDMA’S POLISH PEROGIES

HOLIDAY BRUNCH CASSEROLE