Ingredients
1 cup butter, softened1/2 cup sugar2 teaspoons grated lemon zest1 teaspoon lemon juice1/2 teaspoon vanilla extract1/2 teaspoon ground cinnamon1/4 teaspoon salt2 cups all-purpose flour1 cup dried blueberriesConfectioners’ sugar
Preparation
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in lemon zest, juice, vanilla, cinnamon and salt. Gradually beat flour into creamed mixture; stir in blueberries. Shape tablespoonfuls of dough into crescent shapes. Place 2 in. apart on ungreased baking sheets. Bake 15-18 minutes or until edges are lightly browned.
Cool on pans 2 minutes. Remove to wire racks to cool completely. Dust cookies with confectioners’ sugar.
