I have never had the cookies you refer to, but would adding chips and nuts to this recipe work? These have a really nice, light lemon flavor. Touch of Lemon Sugar Cookies Source: Pillsbury "Cookies, Cookies & More Cookies" 1980 2 c sugar 1 c butter, softened 1T grated lemon peel 1/4 c lemon juice 1 tsp vanilla 2 eggs 3-1/4 c AP flour 1 tsp salt 1 tsp soda 1 tsp cream of tartar Sugar Preheat oven to 325F. Lightly grease cookie sheets. In large bowl, combibe sugar, butter, lemon peel, lemon juice, vanilla and eggs. Cream until smooth. Lightly spoon floour into measuring cup and level off. Stir in flour, salt, soda and cream of tartar until well blended. Shape dough into 1" balls, roll in sugar and place two inches apart on prepared cookie sheets. Bake 15-20 minutes or until lightly browned. (Cookies will be soft in center). Makes 4-5 dozen cookies Linda

If you ever want a crispier cookie to try, this one's good. It's the one from Land O'Lakes I mentioned: SLICE & BAKE LEMON CRISPS (6 1/2 dozen) 3/4 cup Land o Lakes unsalted butter, softened 1 cup sugar 1 egg 1 TBL grated lemon peel 1 1/2 cups flour Sugar or powdered sugar Combine butter & sugar in large mixer bowl. Beat at medium speed, scraping bowl often until creamy (1-2 minutes.) Add egg & lemon peel; continue beating until well mixed (1-2 minutes.) Reduce speed to low; add flour. Beat until soft dough forms (2-3 minutes.) Divide dough in 1/2. Shape each 1/2 into 8" log (1 1/2" diameter) on lightly floured surface. Wrap tightly in plastic food wrap. Refrigerate until firm, 2 hours or overnight. Heat oven to 350°. Cut rolls into 1/8-1/4" slices with sharp knife. Place 1" apart onto ungreased cookie sheets. Bake 8-12 minutes or until edges are very lightly browned. Let stand 1 minute; remove from cookie sheet. Roll cookies in sugar while still warm & again when cool. Variation: Stir 1/3 cup finely chopped almonds into dough after mixing in flour.~~ You can freeze the rolls of dough & use as needed, if you like.

It might help to know what kind of glaze you were thinking of. With berries, I'd just reduce some berries with a little granulated sugar and a dash of liqueur. stirring over low heat. The berries will kind of melt, turning into a syrup. If there are seeds, use a fine strainer lined with several layers of cheesecloth or even a coffee filter. Add confectioner's sugar and/or cornstarch (some is already in the sugar) to increase the viscosity if you like. You can also make a glaze just with confectioner's sugar and water (optional additional cornstarch). Sift the sugar, then whisk briskly with the water until smooth. Adjust the consistency by adding more water/sugar/starch as needed--remember to go a little thick for the addition of flavoring. Add your flavoring extract or juice. This is the kind of glaze that will set up stiff if allowed to dry, but is pourable when fresh.

A little O/T, but I always store fresh blueberries in the freezer. I store them in the little plastic boxes that they come in, but I use them up in two or three weeks. I freeze them because I am afraid they might go bad in the fridge, plus I use them mainly in the yogurt that I take with me to work to have with granola for breakfast. In the morning, I put the yogurt I want to take in a small bowl (with tight lid) and then add as many frozen berries as I want to the yogurt. The berries help keep the yogurt cold, and so I don't have to refrigerate it. By the time I am ready for granola, the berries have defrosted.