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
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
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.
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