Bright and beautiful cookies with a twist of summer flavor! The perfect crisp shortbread recipe with bits of lemon zest and a fresh blueberry lemon glaze. You’ve gotta give them a try!

INGREDIENTS makes 24-30

1c butter (2 sticks), softened
1/2c cornstarch
1 1/2c flour
1/2c powdered sugar (plus more for the glaze)
Pinch salt
1 lemon, zested (save the juice)

1/2c powdered sugar
15-18 fresh blueberries
1-2t lemon juice

INSTRUCTIONS

In a large mixing bowl, add butter then sift in cornstarch, flour and 1/2c powdered sugar. Sprinkle in salt and lemon zest then blend together until it starts to look like cookie dough and the dries are all absorbed. A hand mixer or stand mixer work great for this but a good wooden spoon will also do the trick. Pack it into a ball with your hand then in a lidded container to chill in the fridge for about an hour.

Preheat oven to 300°F.

Split the dough in two batches then roll them out to less than 1/4″. Cut out the shapes then place them on a parchment lined baking sheet.

Bake 18-20 minutes.

Mash up blueberries with a fork or immersion blender. Pour into a bowl of 1/2c powdered sugar, squeeze in about 1t lemon juice then whisk it up. It should be glossy and pretty thin but if it seems to thick add a little more lemon juice.

Once the cookies have cooled, dip the tops in glaze and set them right side up to set for a few hours.

ENJOY!