Lemon Cookies

1 stick (1/2 cup) butter, softened
1/3 cup sugar
2 egg yolks
1 tsp. grated lemon peel
1 1/4 cups all-purpose flour
1/4 cup cornstarch
1/4 tsp. baking powder
1/4 tsp. salt
1/3 cup dried blueberries, cherries or cranberries

Preheat oven to 375 degrees F. Line cookie sheets with
parchment paper and set aside. Cream the butter and
sugar in a large bowl with a mixer. Beat in the yolks and
lemon peel. Sift the flour, cornstarch, baking powder and
salt into a medium bowl or container. Gradually add this
mixture to the creamed ingredients until it's crumb-like in
texture. Stir in the fruit you've chosen with a wooden
spoon. Divide the dough in half and knead each half to
where it will hold together. Divide each half into 16 balls.
Place the balls on a parchment lined cookie sheet. Use
the back of a glass dipped in granulated sugar to flatten
each ball until it is about 1/4 inch thick. Bake cookies for
12-15 minutes until they are very lightly browned around
the edges. Makes 32 cookies.