Blueberry-Lemon Shortbread from Miranda Couse’s Easy Homemade Cookie Cookbook is a winner. These cookies remind me of my favorite scones which have dried blueberries and lemon zest in them. As soon as I spied the recipe I knew I had to try it. The cookies are made with powdered sugar which helps to create a tender cookie. A combination of lemon juice and lemon zest give the cookies their tart, lemony flavor. Want less pucker? Substitute Meyer lemon or a combination of lemon and orange juice in the cookie. The use of dried blueberries in these delicious morsels intensifies the berry flavor and provides a foil to the lemon. Trader Joe’s carries wild dried blueberries that work perfectly.
The dough is rolled out to approximately 3/8-1/2 inch thickness. I’m sure the dough if chilled, would be firm enough to shape into a log for slice and bake cookies. As I sat munching on one the thought occurred to me that dried cranberries and orange would also be delicious. Can’t wait to make my next batch. If you try a different flavor combination, let me know!
- MAKES ABOUT 12 COOKIES
- Prep: 15 minutes Chill: 30 minutes
- Bake: 14 to 15 minutes
- Shelf Life: 4 to 5 days
- ½ cup (1 stick) unsalted butter, at room temperature
- 7 tablespoons confectioners’ sugar
- 2 tablespoons granulated sugar
- 2 teaspoons grated lemon zest
- 1½ tablespoons freshly squeezed lemon juice
- 1 cup all-purpose flour
- ¼ teaspoon table salt
- ¼ cup chopped dried blueberries
- 1.In a large mixing bowl, using an electric mixer on medium speed or a wooden spoon, beat together the butter and both sugars until light and creamy. This will take about 3 minutes if using an electric mixer or 5 to 6 minutes if creaming by hand. Add the lemon zest and lemon juice and beat to combine. Add the flour and salt, and beat on low speed or by hand until the dough comes together, about 1 minute. Using a rubber spatula, fold in the blueberries until incorporated.
- 2.Place the dough between two sheets of wax paper or parchment paper. Using a rolling pin, roll out the dough to an even ½-inch thickness. Wrap the dough in the paper and refrigerate until firm, about 30 minutes.
- 3.Preheat the oven to 350ºF. Line a cookie sheet with parchment paper.
- 4.Using a 2-inch round cookie cutter, cut out the cookies and place them 2 inches apart on the prepared cookie sheet.