Ingredients
1/2 cup butter, softened1/2 cup sugar1/2 cup packed brown sugar1-1/2 teaspoons grated lemon zest1 large egg, room temperature1/2 cup fat-free lemon Greek yogurt1/3 cup blueberry juice cocktail1 teaspoon almond extract2 cups all-purpose flour1-1/2 teaspoons ground cinnamon1 teaspoon baking powder1/4 teaspoon salt1/4 teaspoon baking soda1 to 1-1/2 cups fresh blueberriesGLAZE:1 cup confectioners’ sugar2 tablespoons blueberry juice cocktail1 tablespoon butter, melted
Preparation
Preheat oven to 350°. In a large bowl, cream butter, sugars and lemon zest until light and fluffy. Beat in egg. Beat in yogurt, juice and extract until blended. In another bowl, whisk flour, cinnamon, baking powder, salt and baking soda; gradually beat into creamed mixture.
Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Press four blueberries into each cookie to resemble a button.
Bake until edges begin to brown, 13-15 minutes. Remove from pans to wire racks to cool slightly.
In a small bowl, mix glaze ingredients until smooth. Spoon over warm cookies. Let stand until set. Store in airtight containers.
