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