In small bowl whisk powdered sugar, orange zest and orange juice. Drizzle over cooled cookies.
Yield is 24-30 cookies.
NOTES
Makes approximately 24 – 30 cookies.
When you purchase the blueberries for this recipe, do not look for the biggest blueberries. Some blueberries are as big as the end of my thumb and that is just to darn big for a cookie.
Work gently when folding in the blueberries. The dough is stiff but it can be done with patience or as a last resort working them in when you roll them.
Be careful when moving them from the baking sheet to cooling racks.
Lemon and lemon zest are an easy substitution for the glaze in this. If going that route substitute a little lemon juice for the orange extract.
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