Description
Tender, buttery shortbread cookies loaded with juicy blueberries—perfect summer treat.
Ingredients
Scale
2 cups all‑purpose flour
1 cup unsalted butter, cold
1/2 cup granulated sugar
1/2 tsp baking powder
1 cup fresh or freeze‑dried blueberries
Optional: 1 egg yolk
Instructions
1. Cream butter and sugar until pale and fluffy.
2. Fold in flour, baking powder, optional egg yolk, and blueberries until just combined.
3. Shape dough into a 12‑inch log, wrap, and chill for 20–60 minutes.
4. Slice log into 1/4‑inch discs and place on parchment‑lined baking sheet.
5. Bake at 325°F (163°C) for 15–18 minutes until edges are light golden.
6. Cool on sheet 5 minutes, then transfer to wire rack.
Notes
Use freeze-dried blueberries for less moisture.
Chilling the dough is key to clean slicing.
- Prep Time: 15
- Cook Time: 18
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 4
- Sodium: 30
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 11
- Fiber: 1
- Protein: 1
- Cholesterol: 15