When flour and water are combined and then stirred, a protein called gluten begins to form. Gluten is wonderful if you’re making bread or bagels, but not if you want your baked goods to be delicate and tender. What that means is that you should beat the cookie dough for this lemon dessert as little as you can while still enuring the dough is fully combined.

Ingredients

• 1/2 cup butter, softened
• 3/4 cup sugar
• 1 large egg
• 1 tablespoon half-and-half cream
• 1 teaspoon grated lemon zest
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup fresh blueberries, roughly chopped
• confectioners' sugar, optional

Directions

1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, cream and zest. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. Fold in blueberries.
2. Drop by tablespoonfuls 3 in. apart onto parchment lined or greased baking sheets. Bake until edges are lightly browned, 8-10 minutes. Cool for 2 minutes before removing to wire racks. If desired, dust with confectioners' sugar.