Soft Blueberry Button Cookies

Directions

1. Preheat oven to 350°. In a large bowl, cream butter, sugars and lemon zest until light and fluffy, 5-7 minutes. 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.
2. Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Press four blueberries into each cookie to resemble a button.
3. Bake until edges begin to brown, 13-15 minutes. Remove from pans to wire racks to cool slightly.
4. In a small bowl, mix glaze ingredients until smooth. Spoon over warm cookies. Let stand until set. Store in airtight containers.