Make Ahead

Boozy Blueberry Shortbread

December 29, 2018
Photo by Susan Soltes
Author Notes

Buttery and blue, this cookie is a twist on the Scottish classic. Pack for picnics, serve with lemon sorbet or enjoy just on their own. Beware, it is impossible to eat just one! —Bow Hill Blueberries

  • Prep time 15 minutes
  • Cook time 7 minutes
  • Makes 40 cookies
Ingredients
  • 1 cup butter (2 sticks) at room temperature
  • 1/2 cup sugar
  • 1 3/4 cups flour
  • 1/2 cup Bow Hill Organic Heirloom Blueberry Powder
  • 1/2 teaspoon kosher salt
  • 1 cup Bow Hill Organic Heirloom Dried Blueberries
  • 1 cup red wine
In This Recipe
Directions
  1. Heat oven to 375°F.
  2. Macerate the dried blueberries in the red wine. Set aside.
  3. In a mixer with the paddle attachment, cream the butter and sugar.
  4. In a separate bowl, combine the flour, blueberry powder and salt.
  5. Drain the dried blueberries and fold into the butter mixture with the dried ingredients.
  6. Divide the dough in half. Roll into two cylinders, 1 ½ to 2 inches in diameter
  7. Wrap tightly in parchment paper and refrigerate a minimum of an hour.
  8. When firm, slice into ¼ inch rounds.
  9. Bake 7-8 minutes.

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