DIRECTIONS

1. Preheat the oven to 350ºF.
2. Place frozen blueberries in a pan and cook at medium-high heat for 5 minutes until they have defrosted and released their juices. Mash using a fork and allow the blueberry purée to cool down.
3. In a large bowl, cream the butter with the sugar until soft and fluffy, using a stand mixer.
4. Add blueberry purée.
5. Sift in the flour, orange zest, baking powder and salt and mix until everything is combined.
6. Cover a baking tray with parchment paper.
7. Roll the dough into golf-sized balls and place them on the tray slightly apart from each other.
8. Flatten the balls a little with your hand.
9. Bake for 10-12 minutes.
10. Let the cookies cool down.
11. Meanwhile, prepare the orange icing.
12. In a medium-sized bowl, combine orange zest, orange juice, powdered sugar, and corn syrup. If using egg whites instead of corn syrup, whisk until lightly whipped before mixing it in. Add more orange juice if the icing is too thick, or more powdered sugar if it’s too runny. You should be able to get a dropping consistency.
13. Cover the bowl and place in the refrigerator until the cookies are baked and completely cooled down.
14. Pour icing over the cookies and decorate with fresh blueberries and orange zest.