Blueberry Shortbread Cookies
An excellent and darling recipe created by one of Emma's sisters (and Ezra's sister-in-law and Vera, Soren, & Harriet's auntie). These ones were dipped in white chocolate mixed with a touch of our powder, but the type of chocolate is completely up to you!
Yield: Varies | Prep: 30 minutes | Bake: 10–14 min
1/2 cup powdered sugar
1 cup unsalted butter, softened
2 cups all-purpose unbleached flour
1/4 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons Organic Heirloom Blueberry Powder
1/2 cup Organic Dried Heirloom Blueberries*
2 tablespoons water or red wine*
Baking chocolate of choice
1. To begin you will need your butter to be softened. If you don’t have time to leave it out to soften at room temp a quick way to do it is to microwave the 2 sticks for 10–15 seconds and then check on them to see if they are nice and soft. Be careful not to microwave for too long or they will become liquid which you don’t want.
2. Prepare the dried blueberries.* Take the dried blueberries and water or wine (this made them easier to blend for me) blend them up in a blender on the pulse setting (you could also use a food processor). You just want to break them apart a bit so the berries aren’t so large in the cookies. You can skip this step if you like, however I preferred the smaller pieces in the cookies. Set aside until later.
3. Mix your softened butter sticks with the powdered sugar. The easiest way is with a hand mixer or stand mixing bowl. I used a stand mixing bowl for this recipe. You want the butter and powered sugar to become light and fluffy.
4. In a separate bowl combine your other dry ingredients. Flour, baking powder, salt, and blueberry powder. Whisk until evenly combined.
5. Slowly add your dry ingredients to your butter and sugar mixture until it’s all combined. It may be crumbly looking and that is okay and expected.
6. Add your dried blueberry pieces to mixture and mix until evenly distributed. (if using)
7. Line a surface with plastic wrap and take the mixture and dump out onto the wrap.
8. Press the mixture into a disc shape and wrap it up with the plastic wrap. Place into the fridge to chill for at least 30 minutes or overnight.
9. Take your chilled dough and roll it out to about 1/4 thick. I find it much easier to pound the dough with the rolling pin as it’s quite hard from the fridge rather than “roll” it out.
10. Using a cookie cutter of your choice cut out the cookie shapes. You will need to re-roll the dough a few times after you’ve cut out your shapes to use up all the dough. (We found a pomegranate cookie cutter on Etsy that looks pretty similar to a blueberry)
11. Using a fork poke a set of holes into the cookie, this helps release steam in the oven so the cookies don’t spread and loose shape.
12. Put the cookies on an ungreased cookie tray and place them back into the fridge to chill before baking. I usually leave them in the fridge while the oven preheats.
13. Turn the oven to 350°F degrees and bake for about 10–14 minutes. (Check on the cookies at 10 minutes. Depending on how thick you made the cookies they may need a bit more time. I made them approximately 1/4 thick and they were perfect at 14 minutes.
14. Allow the cookies to fully cool, you can transfer to a cooling rack to speed this process up, before dipping in chocolate discussed in next step.
15. Melt the chocolate of your choice and dip your cookies in half way.
16. As an extra touch you can sprinkle more blueberry powder on if you like and then put back in the fridge to set up and chill. Enjoy!
*Optional ingredient or step
Products Featured in this Recipe
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