Blueberry-Lemon Butter Cookies Recipe

Sift flour baking powder and salt together in a medium bowl.

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.

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.

Preheat the oven to 350 degrees F (175 degrees C). Place an oven rack in the center position.

Unwrap 1 dough log and slice into 1/4-inch thick rounds. Place rounds 1-inch apart on an ungreased cookie sheet.

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.