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!

Yield: 40 cookies | Prep: 15 minutes | Bake: 7-8 minutes

INGREDIENTS 

1 cup butter (2 sticks), room temperature

½ cup sugar

1 ¾ cups flour

½ cup Organic Heirloom Blueberry Powder

½ teaspoon kosher salt

1 cup Organic Dried Heirloom Blueberries

1 cup red wine

DIRECTIONS

Heat oven to 375˚F.

Macerate the dried blueberries in the red wine. Set aside.

In a mixer with the paddle attachment (or by hand or with hand mixer), cream the butter and sugar.

In a separate bowl, combine the flour, blueberry powder, and salt. Drain the dried blueberries.

Fold the blueberries and dry ingredients into the butter mixture (if you have a sifter or a small wired colander, this is a good time to use it to sift the dried while folding in).

Divide the dough in half. Roll into two cylinders–1 ½ to 2 inches in diameter. Wrap tightly in parchment paper and refrigerate a minimum of an hour. When firm, slice into ¼ inch rounds.

Bake 7-8 minutes.