Lemon Blueberry Cookies

Preheat oven to 375°. Line a cooke sheet with Reynolds Kitchens^® Parchment Paper with SmartGrid^® set aside.

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 butter mixture beat at low speed just until crumbly. Stir in blueberries.

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

Place cooke balls onto parchment-lined cookie sheet. Flatten cooked to 1/4-inch thickness using the bottom of a glass dipped in sugar.

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