Boozy Blueberry Shortbread
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
½ lb butter (2 sticks) at room temperature
½ cup sugar
1 ¾ cups flour
½ cup Bow Hill blueberry powder
½ tsp kosher salt
1 cup Bow Hill dried 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, cream the butter and sugar. In a separate bowl, combine the flour, blueberry powder and salt. Drain the dried blueberries and fold into the butter mixture with the dried ingredients.
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.