¾ Cup unsalted butter, softened
½ Cup Blueberry Sugar
2 egg yolks
1 ¾ Cup A.P. flour
½ Cup Blueberry Preserves
Preheat the oven to 375F. In a medium bowl, cream together the butter, Blueberry Sugar until light and fluffy, add 1 egg yolk at a time. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon Blueberry Preserves.
Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.
California biggest blueberry fan Tawnie travels to Critchley Farms in Kingsburg and whip up a batch of fresh blueberry lemon cookies.